Dessert Recipes

Ginger Pumpkin Dessert

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Yield: 12 to 15 servings

Ingredients

Crust and Filling

  • 2 1/2 cups gingersnap cookies, crushed
  • 1/2 cup butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk

Topping

  • 2 1/2 cups cold milk
  • 2 (3.4 ounce) boxes instant vanilla pudding
  • 1 (15 ounce) can pumpkin
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 cups whipped topping

Instructions

Crust and Filling

  1. Heat oven to 325 degrees F.
  2. Combine gingersnap crumbs and butter and press into a 13 x 9 inch pan.
  3. Bake for 10 minutes. Cool.
  4. In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust.

Topping

  1. In another bowl, beat milk and pudding mix for 1 minute.
  2. Add pumpkin and spices and beat until well blended.
  3. Fold in whipped topping.
  4. Spread over the cream cheese layer.
  5. Refrigerate for at least 3 hours.
  6. Cut into squares.
  7. If desired, garnish with a dollop of whipped cream.


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