Pumpkin Dessert

4 ingredients
4 steps

Ingredients

  • 1 1/2 to 2 c. gingersnap cookie crumbs
  • 2 pkg. instant butterscotch pudding
  • 1 can pumpkin
  • Cool Whip

Directions

  1. 1
    Place crumbs in bottom of 2-quart casserole.
  2. 2
    Mix pudding according to box directions.
  3. 3
    Stir in the can of pumpkin; beat at low speed until just mixed.
  4. 4
    Pour over crumbs; top with Cool Whip.

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