Gingersnap Pumpkin Pudding

6 ingredients
2 steps

Ingredients

  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1/2 cup canned pumpkin
  • 1/4 to 1/2 teaspoon pumpkin pie spice
  • 10 gingersnaps
  • 1 cup whipped topping

Directions

  1. 1
    In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies.
  2. 2
    Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.

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