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Gingersnap Pumpkin Pudding Recipe

Ingredients
  • 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
Directions
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.
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