Snappy Pumpkin Dessert
A Uncategorized recipe with cold milk, 34 oz each instant vanilla pudding mix, 15 oz solid-pack pumpkin. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
Combine gingersnap crumbs and butter.
- 2
Press into an ungreased 13 x 9 x 2 inch baking pan.
- 3
Bake at 325° for 10 minutes.
- 4
Cool.
- 5
In a mixing bowl, beat the cream cheese, powdered sugar and milk until fluffy.
cold milk(3 c) - 6
Spread over the crust.
- 7
Beat milk and pudding mix for 1 minute.
cold milk(3 c)34 oz each instant vanilla pudding mix(2 pkg) - 8
Add pumpkin and pie spice; beat until well blended.
15 oz solid-pack pumpkin(1 can)pumpkin pie spice(2 1/2 tsp) - 9
Fold in whipped topping.
whipped topping(2 c)additional whipped topping optional - 10
Spread over the cream cheese layer.
- 11
Refrigerate for at least 3 hours.
- 12
Cut into squares; garnish with whipped topping if desired.
whipped topping(2 c)additional whipped topping optional - 13
Yield: 12-15 servings.
Rate this recipe
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Snappy Pumpkin Dessert
A Uncategorized recipe with cold milk, 34 oz each instant vanilla pudding mix, 15 oz solid-pack pumpkin. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
13 steps- 1
Combine gingersnap crumbs and butter.
- 2
Press into an ungreased 13 x 9 x 2 inch baking pan.
- 3
Bake at 325° for 10 minutes.
- 4
Cool.
- 5
In a mixing bowl, beat the cream cheese, powdered sugar and milk until fluffy.
cold milk(3 c) - 6
Spread over the crust.
- 7
Beat milk and pudding mix for 1 minute.
cold milk(3 c)34 oz each instant vanilla pudding mix(2 pkg) - 8
Add pumpkin and pie spice; beat until well blended.
15 oz solid-pack pumpkin(1 can)pumpkin pie spice(2 1/2 tsp) - 9
Fold in whipped topping.
whipped topping(2 c)additional whipped topping optional - 10
Spread over the cream cheese layer.
- 11
Refrigerate for at least 3 hours.
- 12
Cut into squares; garnish with whipped topping if desired.
whipped topping(2 c)additional whipped topping optional - 13
Yield: 12-15 servings.
Rate this recipe
