Layered Pumpkin Dessert

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
  • ¼ cup butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • 1½ cups canned pumpkin
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 2 egg s
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • ½ cup chopped pecans, toasted

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

Bake 30 min. or until center is almost set. Cool 1 hour.

4

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.

5

Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.