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Snappy Pumpkin Dessert
Ingredients
  • 2-½ cups finely crushed gingersnaps (about 40 cookies)
  • ½ cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup confectioners' sugar
  • 2 tablespoons milk
  • subheading: TOPPING:
  • 3 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-½ teaspoons pumpkin pie spice
  • 2 cups whipped topping
  • Additional whipped topping, optional
Steps
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