Layered Pumpkin Gingersnap Dessert Recipe

The holidays are upon us.  When most people are thinking of Christmas shopping, I’m searching for new recipes to make for the family.  In case you didn’t know, July 31st is the official day that you can get away with pumpkin in just about everything.  Ok, not really, but the pumpkin thing can get out of hand.  Sometimes I  just want a simple dish that’s supposed to have pumpkin in the first place. 

So I came across this dessert the other day and decided to give it a try.  I’m glad I did and so was my wife and kids!  It’s a layered pumpkin gingersnap dessert.  The recipe is fairly simple.  Many cheesecake like recipes call for graham cracker crust.  But the gingersnap really goes well with the pumpkin.  

What You Need:

1- 1/2 cups of gingersnaps

1/4 of butter or margarine melted

1-1/2 80z. (12oz. total) package of Philadelphia cream cheese softened

1/4 cup of sugar

2 cups plus 2 Tbps. of milk, divided

1 tub (8oz.) of Cool Whip Whipped Topping, thawed and divided

2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 can (15 oz.) of 100% real pumpkin

1-1/2 tsp. pumpkin pie spice 

Directions:

• Crush gingersnaps into fine crumbs and mix with 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.

Pretty simple right?  This dish is about 180 calories for 1/24 of the total pan.

Surprise your family and friends with this delicious dessert.

What pumpkin dishes do you like to make?

Need some coffee with this dessert?  Try one of these.