Comida Kraft
Recipe Box

Layered Pumpkin-Gingersnap Dessert

Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

24 servings

A spicy blend of vanilla pudding and pumpkin is layered with creamy whipped topping over a gingersnap cookie crust in this easy, yet elegant, dessert.

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What You Need

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Make It

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  • Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
  • Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
  • Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Size Wise

This is the perfect dessert for your Thanksgiving potluck. Since it serves 24, one batch goes a long way!

Cooking Know-How

Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.

Special Extra

Garnish each serving with a toasted PLANTERS Pecan Half just before serving.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 180
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 260mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made this with a few changes, I reversed the order of the fillings and omitted the final layer of... Made this with a few changes, I reversed the order of the fillings and omitted the final layer of topping, I crushed up some pecan brittle and sprinkled on top, pretty on the table and very tasty
Date published: 2015-11-21
Rated 5 out of 5 by from Outstanding recipe! Outstanding recipe! Made this for the first time and it was very well received for Thanksgiving! Nothing left but a few crumbs. Made it again the next day so we could have it with turkey leftovers! Since ginger snaps vary in size, follow the cup measurement (1-1/3 cups) instead of cookie numbers. We need a chocolate version for Christmas!
Date published: 2014-11-29
Rated 5 out of 5 by from Delicious and Easy I made this recipe for Thanksgiving as an alternative to the traditional pumpkin pie. This dessert is very easy to make. It looked exactly like the picture and everyone loved it! It was a nice, light dessert which was perfect after all of the turkey and side dishes we ate. I will definitely be making this dessert again as there were no leftovers.
Date published: 2016-11-29
Rated 5 out of 5 by from It was my turn to make dessert for our monthly canasta ****. It was my turn to make dessert for our monthly canasta ****. I made this dessert and I cut every corner to bring it in lower fat, lower sugar. Sugar free pudding, unsweetened almond milk, Domino light, cool whip light. decreased the butter in the crust and It still was delicious. I have made it 3 more times and everyone loves it. An added bonus, it is also easy.
Date published: 2015-12-15
Rated 1 out of 5 by from Awful and difficult Attempted this recipe and it was a disaster. There were not enough cookies to cover the bottom, nor did the recipe call for enough butter to make the crust moist enough. The crust did not set, it should have been baked in the oven, not frozen. The cookies just mixed together with the cream cheese into a huge mess. The pumpkin/pudding mixture just doesn't taste very good. For the size pan it calls for, the layers get spread so thin, it could never look like the picture.
Date published: 2016-11-11
Rated 1 out of 5 by from Not good at all Followed directions and came out terrible. The ginger snaps don't make enough crust. The cream cheese and cool whip isn't sweet enough . Don't even think of doing 2 layers of the cool whip/cream cheese mixture either. It didn't look like picture. Taste was okay. Maybe with a few changes it would be better. Add more ginger snaps for crust. For middle layer it needs more cream cheese and sugar- do one layer of the mixure.
Date published: 2016-10-15
Rated 5 out of 5 by from It was my turn to make dessert for our monthly canasta ****. It was my turn to make dessert for our monthly canasta ****. I made this dessert and I cut every corner to bring it in lower fat, lower sugar. Sugar free pudding, unsweetened almond milk, Domino light, cool whip light. decreased the butter in the crust and It still was delicious. I have made it 3 more times and everyone loves it. An added bonus, it is also easy.
Date published: 2015-12-15
Rated 5 out of 5 by from Very easy dessert I made this dessert for Thanksgiving. It was very easy and a huge hit. Definitely a do over!
Date published: 2016-11-25
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