Ingredients

The following ingredients have 4 Servings
  • 1 ⅓ cups crushed Gingersnap cookie crumbs (about 25 cookies depending on their size.)
  • 5 tablespoons unsalted butter
  • 3.4 ounce package Pumpkin Spice Pudding Mix (Can use butterscotch pudding if you can't find pumpkin spice pudding.)
  • 1½ cups milk
  • 6 ounces cream cheese (room temperature)
  • 1/2 cup confectioners' sugar
  • 1/4 cup pure pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin spice
  • 1 cup Cool Whip from container below
  • 8 ounces Cool Whip (divided)
  • Chopped pecans and additional crushed Gingersnap cookies (for topping, if desired)

Instruction

  • Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.
  • In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.
  • Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.
  • Place into freezer for a minimum of 30 minutes to harden.