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Layered Pumpkin Dessert with Gingersnaps
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Layered Pumpkin Dessert with Gingersnaps

1 Hour 30 Minutes
30 Min Prep
1 Hr 30 Min Cook
Get a taste of autumn with our Layered Pumpkin Dessert with Gingersnaps! Pumpkin spice pudding gives this layered pumpkin dessert its creamy texture.
What You Need
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16 servings
Original recipe yields 16 servings
32 gingersnaps, finely crushed (about 1 cup)
3 Tbsp. sugar
1/3 cup butter, melted
2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
2 cups milk
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
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Let's Make It
1
Heat oven to 350ºF.
2
Mix gingersnap crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Bake 8 min. Cool completely.
3
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.
4
Spread remaining COOL WHIP over pudding layer. Refrigerate 1 hour.
Kitchen Tips
Variation
Prepare using JELL-O Butterscotch Flavor Instant Pudding. Add 1 tsp. pumpkin pie spice with pudding mixes.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 310mg
13%
Total Carbohydrates 31g
11%
Dietary Fibers 0g
Sugars 20g
40%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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