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What’s Fresh With Beth Irons: Snappy Pumpkin Dessert


2-1/2 cups finely crushed gingersnaps (about 40 cookies)

1/2 cup butter, melted

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners’ sugar

2 tablespoons milk



3 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 can (15 ounces) solid-pack pumpkin

2-1/2 teaspoons pumpkin pie spice

2 cups whipped topping

Additional whipped topping, optional



  1. In a large bowl, combine gingersnap crumbs and butter; press into ungreased 13-in. x 9-in. baking dish.
  2. Bake at 325° for 10 minutes. Cool.
  3. In a large bowl, beat the cream cheese, confectioners’ sugar and milk until smooth.
  4. Spread over the crust.
  5. In another large bowl, whisk milk and pudding mix for 1 minute.
  6. Add pumpkin and pie spice; whisk until well blended.
  7. Fold in whipped topping.
  8. Spread over the cream cheese layer.
  9. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

From tasteofhome.com