Author Notes
I created this recipe as a fun alternative to traditional pumpkin pie.This time of year, Jell-O comes out with a seasonal pumpkin spice pudding flavor and I have found it delightful to use in dessert recipes. If you cannot find it at the grocery store, you can use instant vanilla pudding and add 1 tablespoon of pumpkin pie spice for each package. —Angela Morgan
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Ingredients
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1 pound
gingersnap cookies
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1 cup
butter
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1 cup
cream cheese
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3 cups
Cool Whip whipped topping
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3/4 cup
confectioner's sugar
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3 cakes
milk
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1 packet
Jell-O Instant Pumpkin Pudding
Directions
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Place cookies in sandwich bag and use rolling pin to crush the cookies.
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Preheat oven to 350 degrees F.
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Combine crushed cookies and butter together until moistened and press into bottom of pan.
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Bake at 350 degrees for 15-20 minutes.
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In a mixing bowl, blend cream cheese and confectioner's sugar with mixer for one minute.
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Fold in 1 cup of Cool-Whip and mix until well-blended. Reserve remaining Cool-Whip for top layer.
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Pour cream cheese mixture over cooled crust until mixture covers crust entirely.
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In separate mixing bowl, add pudding mix and milk. Stir or mix with hand mixer until thickened.
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Pour over cream cheese layer, covering cream cheese layer completely.
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Top with remaining Cool Whip in container.
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Refrigerate at least one hour before serving.
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Cut into squares to serve.
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