For the Crust:
- 45 ginger snap cookies (I use Nabisco)
- 5 tablespoons sugar
- 1/2 cup butter, melted
For the Layered Filling:
- 12 ounces Neufchatel or regular cream cheese (1 1/2 (8 ounce) packages), softened
- 1/4 cup sugar
- 2 cups plus 2 tablespoons milk divided
- 8 ounces whipped topping (like Cool Whip) thawed, divided
- 15 ounces canned pumpkin puree (not pie filling)
- 2 (3.4 ounce) packages Jello Vanilla Instant Pudding
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 4 ginger snap cookies, coarsely crushed
- 1/3 cup chopped walnuts, optional
Preheat oven to 350 degrees F.
Place gingersnaps in the bowl of a food processor and process until they are crushed into a fine crumb. You should end up with about 3 cups of ginger snap crumbs. Add 5 tablespoons sugar and pulse to combine. Pour in melted butter and pulse until well combined. Transfer the mixture to an ungreased 13- x 9-inch baking dish and use your hands to pat it down into a firm, even layer.
Bake for 10 to 12 minutes, or just until crust is fragrant. Remove from oven and cool completely before adding layers.
Layered Pie Filling
Add cream cheese, 1/4 cup sugar, and 2 tablespoons milk to a large mixing bowl and beat with an electric mixer until well combined. Add 1 cup whipped topping and mix again for about a minute until combined. Use an offset or rubber spatula to spread the mixture evenly over the completely cooled crust.
In a large, clean mixing bowl, whisk pumpkin, dry pudding mixes, pumpkin pie spice, cinnamon, and remaining 2 cups milk for about 2 minutes or until well combined. Spread over cream cheese layer.
Top with remaining whipped topping and carefully spread it out over the top of the pumpkin layer. Cover and refrigerate overnight. Sprinkle with crushed ginger snaps and chopped walnuts before serving.
Be sure to let the cream cheese sit at room temperature for at least 30 minutes before beginning.
I’ve had this after it has been refrigerated for 3 days and it was still fabulous. The crust will start to soften after that so it’s best consumed within 3 to 4 days.
Total time includes prep and baking time only and does not include refrigerating the dessert overnight.
Saturated fat: 12.09g
Vitamin A: 6043.94%
Vitamin C: 1.57%