Pumpkin Dessert Layers (Print Version)
# Ingredients:
01 -
2 1/3 cups crushed ginger snap cookies (about 45).
02 -
1/2 cup melted butter.
03 -
5 tbsp sugar.
04 -
12 oz cream cheese, brought to room temperature.
05 -
1/4 cup granulated sugar.
06 -
2 tbsp milk.
07 -
8 oz whipped topping (save some for later).
08 -
1 can (15 oz) pumpkin puree.
09 -
Two 3.4 oz packs of vanilla instant pudding mix.
10 -
1/2 tsp cinnamon.
11 -
1 1/2 tsp pumpkin pie spice.
12 -
2 cups milk.
13 -
4 crushed ginger snap cookies for garnish.
14 -
1/3 cup chopped walnuts (optional).
# Instructions:
01 -
Set your oven to 350°F. Crush cookies until fine. Combine them with butter and sugar, then press into a 13x9 pan. Bake for 10 to 12 minutes. Let it cool fully.
02 -
Whip together cream cheese, sugar, and milk until smooth. Fold in 1 cup of whipped topping. Spread gently over the cooled crust.
03 -
Combine pumpkin, pudding mixes, spices, and milk. Stir for about 2 minutes until everything's blended. Evenly layer this mixture on top of the cream cheese layer.
04 -
Spread the rest of the whipped topping over the pumpkin. Cover the dessert and chill overnight. Sprinkle crushed cookies and nuts on top before serving.
# Notes:
01 -
Tastes better if made in advance; stays good in the fridge for 3 to 4 days.
02 -
Make sure cookie crumbs are fine for a crisp, solid crust.
03 -
You can cut back on sugar in the crust if you'd like.
04 -
Bring cream cheese to room temperature before use.