Layered Pumpkin Dessert

Name: Layered Pumpkin Dessert
Prep time: 20 min
Total time: 300 min
Yield: 16
Ingredients: 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups); ¼ cup butter, melted; 2 pkg. brick cream cheese, softened; ½ cup sugar; 1½ cups pumpkin; ½ tsp. ground cinnamon; ¼ tsp. ground nutmeg; 2 eggs; 2 pkg. vanilla instant pudding mix; 2 cups milk; 1 tub frozen whipped topping, thawed, divided; ½ cup pecans, toasted

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

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 eggs
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 factsNutrition information

Recipe Tips

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.