Dessert: Gingersnap Pumpkin Pudding Recipe
Ingredients
1-3/4 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/4 to 1/2 teaspoon pumpkin pie spice
10 gingersnaps
1 cup whipped topping
Instructions
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; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
Reviews
Add a review for Gingersnap Pumpkin Pudding Recipe
Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
