1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
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Let's Make It
Heat oven to 350ºF.
Mix gingersnap crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Bake 8 min. Cool completely.
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1-1/2 cups COOL WHIP. Spread mixture over crust.
Spread remaining COOL WHIP over pudding layer. Refrigerate 1 hour.
Prepare using JELL-O Butterscotch Flavor Instant Pudding. Add 1 tsp. pumpkin pie spice with pudding mixes.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
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.