Layered Pumpkin Dessert

Layered Pumpkin Dessert

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 13

    Christie Pantry Ginger Cookies, finely crushed (about 1-½ cups)

  • ¼

    cup butter, melted

  • 2

    pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

  • ½

    cup sugar

  • 1-½

    cups canned pumpkin

  • ½

    tsp. ground cinnamon

  • ¼

    tsp. ground nutmeg

  • 2

    eggs

  • 2

    pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

  • 2

    cups cold milk

  • 3

    cups thawed Cool Whip Whipped Topping, divided ½ cup chopped pecans, toasted

Directions

HEAT oven to 350°F. MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan; bake 10 min. MEANWHILE, 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 baked crust; bake 30 min. or until centre is almost set. Cool 1 hour. 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. REFRIGERATE 3 hours or until firm. Sprinkle with nuts just before serving. kraft kitchens tipsMake AheadDessert can be refrigerated up to 2 days before serving. Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.nutritional information serving size = 1 piece (84 g)per serving Calories 220 Total fat 14 g Saturated fat 8 g Cholesterol 50 mg Sodium 260 mg Carbohydrate 22 g Dietary fibre 1 g Sugars 15 g Protein 4 g Vitamin A 35 %DV Vitamin C 2 %DV Calcium 6 %DV Iron 4 %DV K:60887v0ec:127506


Nutrition

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