Pumpkin Layers Delight (Print Version)
# Ingredients:
01 -
45 ginger snap cookies (makes about 2 1/3 cups crumbs).
02 -
5 tbsp sugar.
03 -
1/2 cup melted butter.
04 -
12 oz softened cream cheese.
05 -
1/4 cup granulated sugar.
06 -
2 tbsp milk.
07 -
1 container (8 oz) whipped topping, split.
08 -
15 oz plain pumpkin puree.
09 -
Two boxes (3.4 oz each) vanilla instant pudding.
10 -
1 1/2 tsp pumpkin pie spice mix.
11 -
1/2 tsp ground cinnamon.
12 -
2 cups cold milk.
13 -
4 crushed ginger snap cookies for topping.
14 -
1/3 cup chopped walnuts (optional).
# Instructions:
01 -
Preheat to 350°F. Crush cookies until fine. Stir together crumbs, butter, and sugar. Press mix into a 13x9 pan. Bake 10-12 mins. Let cool fully.
02 -
Whip cream cheese, sugar, and milk until blended. Fold in 1 cup of whipped topping. Gently spread over crust once it’s cool.
03 -
Combine pumpkin, pudding mix, spices, and milk. Whisk for 2 minutes till thickened. Smooth over the cream cheese layer.
04 -
Spread the rest of the whipped topping over the pumpkin layer. Cover, refrigerate overnight. Right before eating, sprinkle with crushed cookies and nuts.
# Notes:
01 -
Prep it the day before for best results. Can stay fresh in the fridge for 3-4 days.
02 -
Make sure cookie crumbs are finely ground to hold the crust firm.
03 -
Feel free to drop the sugar in the crust if you'd like.
04 -
Ensure cream cheese is soft for smoother mixing.