Recipe for Ginger Pumpkin Dessert from the Desserts section.
Ginger Pumpkin Dessert2 1/2 cups gingersnap cookies, crushed
1/2 cup butter or margarine, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk Preheat oven to 325 degrees F. Combine crumbs and margarine and press into a 13 x 9-inch pan. Bake for 10 minutes. Cool. In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust. Topping
2 1/2 cups cold milk
2 (3.4 ounce) boxes instant vanilla pudding
1 (15 ounce) can pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping In another bowl, beat milk and pudding mix for 1 minute. Add pumpkin and spices and beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate at least 3 hours. Cut into squares. If desired, garnish with a dollop of whipped cream. Yields 12 to 15 servings.
We hope you enjoy your freshly made Ginger Pumpkin Dessert. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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