A spicy blend of vanilla pudding and pumpkin is layered with creamy whipped topping over a gingersnap cookie crust in this easy, yet elegant, dessert.
Layered Pumpkin-Gingersnap Dessert
- 30 gingersnaps (, finely crushed (about 1-1/2 cups))
- 1/4 cup butter or margarine (, melted)
- 1-1/2 pkg. ((8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened)
- 1/4 cup sugar
- 2 cups plus 2 Tbsp. milk (, divided)
- 1 tub ((8 oz.) COOL WHIP Whipped Topping, thawed, divided)
- 1 can ((15 oz.) pumpkin)
- 2 pkg. ((3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding)
- 1-1/2 tsp . pumpkin pie spice
- Combine gingersnap crumbs and butter; press onto bottom of 13×9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
- Courtesy of Kraft
