Pumpkin Lush
Pumpkin Lush Dessert – this fast-made, light, yet delicious creamy dessert, with cheese cream and pumpkin layers, and gingersnap cookie crust, topped with chopped pecans and gingersnap cookie crumbs, will delight all the pumpkin lovers. Yummy!
Ingredients
- 2 cups gingersnap cookies crumbled (about 40 gingersnap cookies)
- 5 tablespoon unsalted butter softened
- ½ cup chopped pecans divided
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 12 oz cool whip divided
- 1 ½ cup pumpkin puree
- 5.1 oz jello vanilla instant pudding mix
- 1 ½ cups milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees.
- Combine the gingersnap cookie crumbs, melted butter and ¼ cup chopped pecans in a medium bowl and press it into a 9 x 13 inch baking pan. Bake for 6 minutes.
- Remove the crust from the oven and cool completely.
- In a large bowl beat the cream cheese and sugar until creamy. Add 1 cup of Cool whip and beat until combined.
- Spread evenly on top of cooled - down gingersnap crust.
- In a large bowl beat pumpkin puree, instant vanilla pudding mix, milk and spices until well combine. The mixture will be very thick.
- Spread evenly over the cream cheese layer.
- Put the rest of the cool whip over the pumpkin layer.
- Sprinkle with gingersnap cookie crumbs and the rest of chopped pecans.
Notes
Leave in fridge for 6 h, best if overnight.
Serve cold.
Serve cold.
Nutrition
Serving: 1gCalories: 376kcalCarbohydrates: 47gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 7gCholesterol: 26mgSodium: 239mgFiber: 2gSugar: 26g
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