Recipes - print - Gingersnap Pumpkin Pudding

Gingersnap Pumpkin Pudding - Recipe

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In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies. Fold whipped topping into pudding. Crumble gingersnaps on top.
-1 3/4 cups cold milk
-1 package instant cheesecake or vanilla pudding mix (3.4 ounce pkg)
-1/2 cup Canned Pumpkin
-1/4 teaspoon pumpkin pie spice
-10 gingersnaps
-1 cup whipped topping