Ingredients

The following ingredients have 12 Servings
  • 2 cups ginger snaps crumbs
  • 1/2 cup butter (melted)
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese (softened to room temperature)
  • 2 tablespoons cold whole milk
  • 1/4 cup granulated sugar
  • 1 1/2 cups Cool Whip (thawed)
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup cold whole milk
  • 1 cup cold heavy whipping cream
  • 2 (3.4-ounce each) packs Jell-O vanilla instant pudding
  • 2 teaspoons pumpkin pie spice
  • 2 cups Cool Whip (thawed)
  • 1 cups ginger snaps (coarsely crushed)

Instruction

  • Spray a 9 x 13-inch baking dish with nonstick cooking spray
  • Make the Crust. In a mixing bowl, combine crushed Ginger Snaps, melted butter and ¼ cup sugar until well combined. Press cookie mixture evenly into prepared baking dish.
  • In a medium mixing bowl, mix the cream cheese with a handheld electric mixer until light and fluffy. Add 2 tablespoons of the cold milk, ¼ cup sugar and 1 ½ cups Cool Whip just combined. Spread evenly over the cookie crust.
  • In another medium mixing bowl, mix together pumpkin puree, milk, heavy cream, both boxes of pudding, and pumpkin pie spice until smooth and evenly combined. Spread evenly over cream cheese layer. Place in the refrigerator until pumpkin layer firms up a bit~about 40 minutes.
  • Spread 2 cups Cool Whip over the top of the pumpkin layer. Refrigerate 6 hours minimum or for best results, overnight. Sprinkle the top evenly with 1 cup crushed ginger snaps or cinnamon baking chips, or caramel bits. Place in the fridge for 4-6 hours before serving.