Layered Pumpkin-Gingersnap Dessert

Layered Pumpkin-Gingersnap Dessert. A spicy blend of vanilla pudding and pumpkin is layered with creamy whipped topping over a gingersnap cookie crust in this easy, yet elegant, dessert. #pumpkin #gingersnap #dessert #recipe

This spicy Pumpkin-Gingersnap Dessert has a blend of vanilla pudding is layered with creamy whipped topping over a gingersnap cookie crust.

This easy, yet elegant, Pumpkin-Gingersnap Dessert is a family favorite at the holiday’s.



Layered Pumpkin-Gingersnap Dessert



  • 30 gingersnaps (, finely crushed (about 1-1/2 cups))
  • 1/4 cup butter or margarine (, melted)
  • 11/2 pkg. ((8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened)
  • 1/4 cup sugar
  • 2 cups plus 2 Tbsp. milk (, divided)
  • 1 tub ((8 oz.) COOL WHIP Whipped Topping, thawed, divided)
  • 1 can ((15 oz.) pumpkin)
  • 2 pkg. ((3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding)
  • 11/2 tsp . pumpkin pie spice


  1. Combine gingersnap crumbs and butter; press onto bottom of 13×9-inch dish.
  2. Freeze 10 min.
  3. Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended.
  4. Add 1-1/4 cups COOL WHIP; mix well.
  5. Spread onto crust.
  6. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min.
  7. (Mixture will be thick.) Spread over cream cheese layer.
  8. Refrigerate 4 hours or until firm.
  9. Top with remaining COOL WHIP before serving.
  10. Courtesy of Kraft

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