Pumpkin Gingersnap Dessert

By AroundtheBaywithDD

Turn leftover Pumpkin Puree into a creamy pumpkin cheesecake gingersnap dessert that is quick and easy and NO BAKE!

Ingredients

• 1 250g package of cream cheese, softened
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp each allspice, nutmeg and ginger
• 1/4 tsp cloves
• 1/2 cup icing sugar (powdered)
• 2 cups prepared whipped topping plus more for piping on top of dessert
• 27 gingersnap cookies (whole)

Details

Servings 9

Preparation

Step 1

In a large bowl, beat cream cheese until light and fluffy, mix in pumpkin puree and all the spices. Beat with mixer until well blended and no lumps remain. Add icing sugar and mix to combine. Fold in 2 cups of whip topping. Mix to combine until no white streaks remain. Set aside.

In an 8×8 pan, lay 9 gingersnaps in a single layer, add half the pumpkin mixture and spread into a smooth layer, add another layer of 9 gingersnaps then add the remaining pumpkin mixture and spread into a smooth layer. Decorate the top with more whip topping (I used a piping bag but you could just spread a layer of whip topping on top of the pumpkin mixture. Decorate with the remaining 9 gingersnap cookies. Cover lightly with plastic wrap and refrigerate overnight so that the cookies have time to soften up. ENJOY! ?

NOTE: I used Rich’s Whip Topping that comes in a bag with a piping tip, found in the freezer section. You could also use Cool Whip or a whip cream that has been stablized with some icing sugar. I used PURITY Gingersnaps but you can use your favorite gingersnap cookie or even homemade as long as they are crispy. @Purity is a Newfoundland Company that distributes more than 50 products ~ from cookies, candies, and salt fish on the Island of Newfoundland and across stores in Canada.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD