Layered Pumpkin Dessert

(from mdauphin’s recipe box)

Thanksgiving! Dessert can be refrigerated up to 2 days before serving.

Source: Kraft Foods

Categories: Dessert

Ingredients

  • 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
  • 1/4cup butter, melted
  • 2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2cup sugar
  • 1-1/2cups canned pumpkin
  • 1/2tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 2pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2cups cold milk
  • 1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1/2 cup chopped PLANTERS Pecans, toasted

Directions

  1. HEAT oven to 350°F.

  2. MIX cookie crumbs and butter; press onto bottom of 13×9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

  3. BAKE 30 min. or until center is almost set. Cool 1 hour.

  4. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.

  5. REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving.

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