All Recipes

Layered Pumpkin-Gingersnap Dessert

Prep

15-30 mins

Total

1 HRS 20 MIN

Servings

24 servings

Ingredients

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

Instructions

Step 1

Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.

Step 2

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.

Step 3

Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Step 4

Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

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