Recipe for Ginger Pumpkin Dessert


    Ginger Pumpkin Dessert

    2 1/2 cups gingersnap cookies, crushed
    1/2 cup butter or margarine, melted
    8 ounces cream cheese, softened
    1/2 cup confectioners sugar' 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.

    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.