1/2 cup chopped PLANTERS Pecans, divided + more for topping
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Let's Make It
Prepare the cheesecake instant pudding according to the package directions. Place in the fridge until ready to use.
In a large mixing bowl, beat together the whipped topping, pumpkin puree, and pumpkin pie spice. Set aside.
Line the bottom of a 13x9 baking pan with gingersnap cookies. Completely cover the gingersnap layer with half of the cheesecake pudding. Then spread on half of the pumpkin mixture. Top with ¼ cup of the chopped pecans and another layer of gingersnap cookies. Then top with the rest of the cheesecake pudding. Top with the rest of the pumpkin mixture, and then garnish with the remaining ¼ cup of chopped pecans and 4-5 crushed gingersnap cookies.
Cover tightly and refrigerate in the coldest part of your refrigerator overnight.
Once chilled, cut into 24 equal servings and serve.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.