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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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From The Best of Country Cooking 2001 submitted by Nilah Fischer. Ingredients:
2 1/2 cups finely crushed gingersnaps (about 40 cookies) |
1/2 cup butter, melted |
8 ounces cream cheese, softened |
1/2 cup confectioners' sugar |
2 tablespoons milk |
3 cups cold milk |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
15 ounces pumpkin, solid pack |
2 1/2 teaspoons pumpkin pie spice |
2 cups cool whip |
Directions:
1. Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
2. Bake at 325 for 10 minutes.
3. Cool.
4. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
5. Spread over the crust.
6. In another bowl, beat milk and pudding mix for 1 minute.
7. Add pumpkin and pie spice; beat until well blended.
8. Fold in Cool Whip.
9. Spread over the cream cheese layer.
10. Refrigerate for at least 3 hours.
11. Cut into squares; garnish with additional Cool Whip.
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