Layered Pumpkin Dessert
By nancyjcanzi
Ingredients
- 13 Christie Pantry Ginger Cookies, finely crushed (about 1-1/2 cups)
- 1/4 cup butter, melted
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 1-1/2 cups canned pumpkin
- 1/2 tsp. ground cinnamon
- 1/4 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 1/2 cup chopped pecans, toasted
Details
Preparation
Step 1
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
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