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Layered Pumpkin Dessert

Prep time

20 min

Total time

5 hr 0 min

Servings

Makes 16 servings.

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    Ingredients
    • 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
    • 1/4 cup butter, melted
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/2 cup sugar
    • 1-1/2 cups canned pumpkin
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 2 eggs
    • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
    • 2 cups cold milk
    • 1 tub (8 oz.) frozen whipped topping, thawed, divided
    • 1/2 cup chopped pecans, toasted
Preparation
  • Heat oven to 350°F.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
  • Bake 30 min. or until center is almost set. Cool 1 hour.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over dessert; cover with remaining whipped topping.
  • Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

Make AheadDessert can be refrigerated up to 2 days before serving.

127640
Calories 330
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Cholesterol 75mg
Sodium 410mg
Total Carbohydrate 35g
Dietary Fiber 1g
Total Sugars 25g
Protein 5g
Vitamin A 80% DV
Vitamin C 2% DV
Calcium 8% DV
Iron 6% DV

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