This recipe is from the 1998 Taste of Home Calendar...quick and easy...just the thing!
Serves: 8
Prep.Time: 30 minutes
1 package Cream Chese (8-oz.) -- softened
1/4 cup Sugar
1 can solid-pack Pumpkin (16-oz.)
1 package Instant Vanilla Pudding Mix (3.4 oz.)
2 teaspoons Pumpkin Pie Spice
1 cup Cold Milk
1 cup Frozen Whipped Topping -- thawed
24 Gingersnaps
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice; mix well. Gradually beat in milk. Fold in whipped topping. Spoon about 1/4 cup each into serving dishes; crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes; garnish with a whole gingersnap. Chill at least 1 hour or until ready to serve.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved