Pumpkin Layer Delight (Print Version)
# Ingredients:
01 -
Roughly 45 ginger snap cookies, crushed fine (about 2 1/3 cups).
02 -
5 tbsp granulated sugar.
03 -
Melted butter, 1/2 cup.
04 -
12 oz softened cream cheese.
05 -
1/4 cup granulated sugar.
06 -
2 tbsp milk.
07 -
8 oz whipped topping, split into 2 portions.
08 -
15 oz pumpkin puree.
09 -
2 small boxes (3.4 oz each) vanilla instant pudding mix.
10 -
1 1/2 tsp pumpkin spice mix.
11 -
1/2 tsp ground cinnamon.
12 -
2 cups cold milk.
13 -
4 ginger snap cookies, crushed for garnish.
14 -
1/3 cup chopped walnuts, optional.
# Instructions:
01 -
Set the oven to 350°F. Turn cookies into crumbs in a food processor. Blend crumbs with sugar and melted butter, then press firmly into a 13x9-inch pan. Bake for around 10-12 minutes, and let it cool completely afterward.
02 -
Mix cream cheese, 1/4 cup sugar, and 2 tablespoons of milk until smooth. Stir in 1 cup whipped topping. Spread this mixture gently over the cooled crust.
03 -
Whisk together pumpkin puree, pudding powder, spices, and 2 cups cold milk. Keep whisking for about 2 minutes until combined. Gently layer this pumpkin mix over the cream cheese layer.
04 -
Spread the remaining whipped topping on top. Cover up and chill overnight in the fridge. Sprinkle crushed cookies and optional walnuts just before you serve it.
# Notes:
01 -
Make it early—it tastes best the next day and keeps in the fridge 3-4 days.
02 -
Use very fine crumbs to keep the crust from falling apart.
03 -
Feel free to cut back on the sugar in the crust layer.
04 -
Let cream cheese sit out to soften—it mixes easier that way.