Layered Pumpkin Cheesecake Dessert

Name: Layered Pumpkin Cheesecake Dessert
Prep time: 20 min
Total time: 300 min
Yield: 16
Ingredients: 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups); ¼ cup butter, melted; 2 pkg. brick cream cheese, softened; ½ cup sugar; 1½ cups pumpkin; ½ tsp. ground cinnamon; ¼ tsp. ground nutmeg; 2 eggs; 2 pkg. vanilla instant pudding mix; 2 cups milk; 1 tub frozen whipped topping, thawed, divided; ½ cup pecans, toasted

Looking for a quick and easy pumpkin dessert to bring to your Thanksgiving dinner? This simple layered pumpkin dessert will feed your crowd! The ginger snap crust makes this recipe extra special.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 16 servings.

Ingredient list

25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
¼ cup butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
1½ cups canned pumpkin
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) vanilla instant pudding mix
2 cups cold milk
1 tub (8 oz.) frozen whipped topping, thawed, divided
½ cup chopped pecans, toasted

Directions

PREPARATION

Heat oven to 350°F.

Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Bake 30 min. or until center is almost set. Cool 1 hour.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over dessert; cover with remaining whipped topping.

Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.