Name: Layered Pumpkin Dessert
Yield: 4 servings
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

Servings: 4 persons

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

1
Heat oven to 350F.
2
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
3
Bake 10 min.
4
Meanwhile, beat cream cheese and sugar with mixer until blended.
5
Add pumpkin and spices; mix well.
6
Add eggs, 1 at a time, beating on low speed after each just until blended.
7
Pour cream cheese mixture over crust; bake 30 min.
8
or until centre is almost set.
9
Cool 1 hour.
10
Beat pudding mixes and milk in medium bowl with whisk 2 min.
11
Stir in 1 cup Cool Whip.
12
Spread over dessert; cover with remaining Cool Whip.
13
Refrigerate 3 hours or until firm.
14
Sprinkle with nuts just before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Layered Pumpkin Dessert

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