Snappy Pumpkin Dessert

"From The Best of Country Cooking 2001 submitted by Nilah Fischer."
 
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Ready In:
4hrs 20mins
Ingredients:
10
Serves:
12
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ingredients

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directions

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

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Tweaks

  1. 2 small pudding, 1 large Mix or change cookies Double cream cheese layer
     

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