Gingersnap Pumpkin Pudding
From askksk 16 years agoIngredients
- 1 3/4 cups cold milk shopping list
- 1 3.4 oz package sugar free instant cheesecake or vanilla pudding mix shopping list
- 1/2 cup canned pumpkin shopping list
- 1/4 to 1/2 tsp pumpkin pie spice shopping list
- 10 gingersnaps shopping list
- 1 cup whipped topping (use whipping cream and Splenda) shopping list
How to make it
- In a 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 the rest. Fold whipped topping into pudding; spoon into desert bowls. Sprinkle with cookie crumbs. Serve with whole gingersnaps.
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