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“From September/October 2004 issue of Quick Cooking.”
READY IN:
10mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk milk and pudding mix for 2 minutes.
  2. Stir in the pumpkin and pie spice.
  3. Let stand for 2 minutes or until soft-set.
  4. Set aside three gingersnaps; crush the rest.
  5. Fold whipped topping into pudding; spoon into dessert bowls.
  6. Sprinkle with cookie crumbs.
  7. Serve with whole gingersnaps.

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