Cozy Creamy Pumpkin Dessert (Printable Format)
Layers of smooth pumpkin and tangy cream cheese rest on a spicy gingersnap bottom. Awesome for fall gatherings and super simple to make in advance.
# Needed Ingredients:
01 -
1/3 cup walnuts, chopped (optional).
02 -
4 ginger snap cookies, crushed.
03 -
2 cups milk.
04 -
1/2 teaspoon cinnamon.
05 -
1 1/2 teaspoons pumpkin pie spice.
06 -
2 packages vanilla instant pudding (3.4 oz each).
07 -
15 ounces pumpkin puree.
08 -
8 ounces whipped topping, divided.
09 -
2 tablespoons milk.
10 -
1/4 cup sugar.
11 -
12 ounces softened cream cheese.
12 -
1/2 cup melted butter.
13 -
5 tablespoons sugar.
14 -
45 ginger snap cookies (about 2 1/3 cups crushed).
# Preparation Steps:
01 -
Set oven to 350°F. Crush cookies into fine crumbs using a processor. Stir together crumbs, butter, and sugar. Firmly press into a 13x9 baking dish. Bake for 10-12 minutes, then let it cool off completely.
02 -
Blend cream cheese, sugar, and milk until smooth. Gently fold in 1 cup of whipped topping. Spread over the crust once it's cooled.
03 -
In a large bowl, whisk together pumpkin, both pudding mixes, spices, and milk for 2 minutes. Spread on top of the cream cheese mix.
04 -
Spread the rest of the whipped topping over the pumpkin layer. Cover and chill in the fridge overnight. Sprinkle with crushed cookies and nuts just before serving.
# Supplementary Details:
01 -
Tastes better when prepped ahead and can last 3-4 days in the fridge.
02 -
Use finely ground cookie crumbs to keep the crust sturdy.
03 -
You can lower the sugar in the crust if you want.
04 -
Make sure the cream cheese is soft before mixing.