Snappy Pumpkin Dessert

We got this recipe from a neighbor in the community having dinner at her home. It was definitely something I loved. Pumpkin desserts are on of my favorite but I suffered from major pumpkin pie burnout. This really hit the spot and I plan to make it this Thanksgiving.

Snappy Pumpkin Dessert Recipe:

Ingredients:

• 2 1/2 cups of finely crushed gingersnaps - This will be about 40 cookies
• 1/2 cup of butter melted
• 8 ounces of cream cheese, softened
• 1/2 cup of powdered sugar
• 2 tablespoons of milk

Directions:

1. Mix the cookie crumbs with the melted butter to form a crust. Press the mixture into an ungreased baking dish 9 X 13 inches. Bake the crust to setup for 10 minutes at 325 F.
2. Cream the cream cheese, sugar and milk until a fluffy mixture forms. Spread it over a cooled crust.
3. Make the topping.

Topping Ingredients:

• 3 cups of cold milk
• 2 packages of vanilla instant pudding mix
• 15 ounces of canned pumpkin
• 2 1/2 teaspoons of pumpkin pie spice
• 2 cups of whipped topping

For later, optional:

• Extra whipped topping
• Nuts or garnish if desired

Directions:

Beat the milk and pudding for the duration of 1 minute. Mix in the canned pumpkin and spice, then fold in the whipped topping. Spread over the filling of the dessert and place in the refrigerator for at least 3 hours before serving. Garnish with extra whipped topping, nuts, etc before serving. Sometimes I use some cookie crumbs over the top for some added color.