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Layered Pumpkin Dessert
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| 25 ginger snaps, finely crushed (1 1/3 c.) | |
| 1/4 c. | Melted butter |
| 2 pkgs. (8 oz. Ea) | softened cream cheese |
| 1/2 c. | sugar |
| 1 1/2 c. | canned pumpkin |
| 1/2 t. | cinnamon |
| 1/4 t. | nutmeg |
| 2 | eggs |
| 2 pkgs. (3.4 oz.) | vanilla pudding |
| 2 c. | cold milk |
| 1 tub cool whip | |
| 1/2 c. | chopped pecans |
Heat oven to 350•. Combine crushed ginger snaps and butter; press into 13x9" pan. Bake 10 minutes.
Combine layer one -- beat cream cheese and sugar, add pumpkin and spices; add eggs, mix well. Pour over crust. Bake 30 minutes; cool one hour.
Combine layer two -- mix pudding and milk, whisk. Stir in 1 c. cool whip, spread over pumpkin layer. Chill.
Spread remaining cool whip over top; sprinkle with pecans. Chill 3 hours.
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