Gingersnap Pumpkin Pudding |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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From September/October 2004 issue of Quick Cooking. Ingredients:
1 3/4 cups cold milk |
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 ounce) package vanilla instant pudding mix |
1/2 cup canned pumpkin |
1/4-1/2 teaspoon pumpkin pie spice |
10 gingersnaps |
1 cup whipped topping |
Directions:
1. In a bowl, whisk milk and pudding mix for 2 minutes.
2. Stir in the pumpkin and pie spice.
3. Let stand for 2 minutes or until soft-set.
4. Set aside three gingersnaps; crush the rest.
5. Fold whipped topping into pudding; spoon into dessert bowls.
6. Sprinkle with cookie crumbs.
7. Serve with whole gingersnaps.
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