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“From The Best of Country Cooking 2001 submitted by Nilah Fischer.”
READY IN:
4hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
  2. Bake at 325 for 10 minutes.
  3. Cool.
  4. In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
  5. Spread over the crust.
  6. In another bowl, beat milk and pudding mix for 1 minute.
  7. Add pumpkin and pie spice; beat until well blended.
  8. Fold in Cool Whip.
  9. Spread over the cream cheese layer.
  10. Refrigerate for at least 3 hours.
  11. Cut into squares; garnish with additional Cool Whip.

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