Desserts

Layered Pumpkin Dessert

(20)

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photo by:kraft

It was a hit with my family, and I was requested to make it for every family function.

posted by

a cook

on 12/31/2012

time

prep:

20 min

total:

5 hr

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1-1/2

cups canned pumpkin

1/2

tsp. ground cinnamon

1/4

tsp. ground nutmeg

eggs

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

cups cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2

cup chopped PLANTERS Pecans, toasted

Make It

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 COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.

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

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

Dessert can be refrigerated up to 2 days before serving.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

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a cook

posted:12/31/2012

It was a hit with my family, and I was requested to make it for every family function.

BETTYBOOP1

posted:11/21/2012

This was a big hit last Thanksgiving. Everybody loved it and it is on the menu for this year as well.

Bondedinoz

posted:11/13/2012

Good pumpkin dessert but very rich. I used cinnamon graham crackers instead of the gingersnaps and 1 Tablespoon pumpkin pie spice instead of the spices the recipe called for. Next time I will add a bit more pumpkin pie spice. I think it enhances the pumpkin. I did not toast the pecans, but let people add their own as some don't like nuts. For me, the nuts sealed the YUM! Overall, a repeater!

tracibenbrook

posted:10/30/2012

Relatively easy, and very good. My kids beg for it!

linmael

posted:12/25/2011

this recipe is great. I lighten it up a bit with splendia, light coolwhip, sugarfree pudding

a cook

posted:12/23/2011

I made this for Thanksgiving for our large group of 30 some and this went over better than the pumpkin pie!!

a cook

posted:11/28/2011

This was very easy to make. I liked it but others loved it. I won't toast the nuts next time.

sandyconn

posted:11/27/2011

The dessert was ok, not wonderful as a whole. If I ever make it again I wont toast the pecans, there is no need and I did not like the taste of the toasted. The crust was so/so. I had never had gingersnaps before and they were a small challenge to work with. I am wondering if graham crack crumbs would have been just as good (and cheaper)? The saving grace was the filling. The pumpkin cheesecake, vanilla pudding mix and cool whip were fabulous together. I did not use cinnamon and nutmeg, I just used Pumpkin pie spice.

boski

posted:11/24/2011

I have made these twice now, once to try the recipe and loved it,not a heavy dessert like a pie would be. then tried it again only putting them into cupcake papercups for easy serving plus thought I had vanilla pudding and went to make it it was cheescake flavor, use it anyways and delious. Although the paper cups work out, I think I would use the foil one as the butter soaked up in the paper. I also might just try placing a ginger snap in the bottom instead of the crumbs think it will work well. These were a hit. It will be a regular anytime of the year.

nancyalt

posted:11/23/2011

I amended this recipe to make it more sugar-free. Instead of the half-cup sugar, I used 1/4 cup splenda-blend and instead of the regular vanilla pudding, I used 2 small boxes of sugar-free pudding. Came out tasting much the same but a lot less sugar.