Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes a gingersnap crust and layered fillings. It's the perfect dessert for a festive gathering!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
30 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch baking dish. Freeze 10 min.
Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups Cool Whip; mix well. Spread onto crust.
Whisk pumpkin, dry pudding mixes, spice and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm. Top with remaining Cool Whip before serving.
Kraft Kitchen Tips!
This is the perfect dessert for a festive gathering. Since it serves 24, one recipe goes a long way!
Garnish each serving with a toasted pecan half before serving.
Be sure to use canned 100% pure pumpkin as called for in the ingredient list, not the canned pumpkin pie mix.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 230 mg
Carbohydrate 21 g
Fibre 1 g
Sugars 14 g
Protein 2 g
24 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.