Pumpkin Gingersnap Dessert |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 16 |
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This dessert has a yummy gingersnap crust,spicy creamy pumpkin layer with a praline topping. I love this dessert !! I will post photos soon. Ingredients:
1 1/2 cups finely crushed gingersnaps(about 32 cookies) |
1/4 cup butter, melted |
1/2 tsp ground cinnamon |
1/4 tsp ground nutmeg |
filling |
2 packages(3.4 ounces each) instant vanilla pudding mix |
1 1/3 cups cold milk |
1 can(16 oz.) solid pack pumpkin |
1 1/2 tsp ground cinnamon |
1/2 tsp each ground ginger, cloves, and nutmeg |
2 cups whipped topping |
topping |
1 1/2 cups evaporated milk |
1 cup packed brown sugar |
1 cup pecans |
2 tsp vanilla extract |
Directions:
1. Combine the first four ingredients;press onto the bottom of a greased 13in. x 9 in. x 2 in. baking pan.
2. Bake at 350* for 8 min.
3. Cool completely.
4. For filling, beat pudding mixes and milk in mixing bowl.
5. Add pumpkin, cinnamon, ginger, cloves, and nutmeg; mix well.
6. Fold in whipped topping.
7. Pour over crust.
8. Chill for at least 4 hours.
9. For topping, in a saucepan, bring milk and sugar to a boil over low heart
10. Cook and stir for 6-8 min or until mixture thickens.
11. Remove from heat;stir in pecans and vanilla.
12. Cool to room temperature.
13. Cut dessert into squares; drizzle with topping.
14. Good warmed up with cold vanilla icecream too!
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