This was a big hit at the dessert table this Thanksgiving!!! I found the recipe over at CD Kitchen! The recipe was so simple to make and easy on the budget as well. I had bought the cream cheese and cool whip on one of my trips to the states for 0.99 cents each!!! And all the other ingredients I had laying around the house. For the cookies I made them myself using our ginger crinkle recipe.
So here is the recipe and for the complete recipe head on over here.
8 ounces cream cheese -- softened
1/4 cup sugar
16 ounces canned pumpkin
1 box instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold milk
4 ounces frozen whipped topping -- thawed
24 gingersnaps
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pumpkin pie spice; mix well. Gradually beat in milk. Fold in whipped topping.
For truffle
Spoon in some of the pumpkin mixture. Break up cookies and layer over the pumpkin mix; repeat layer on more time and top with some extra whip cream!
For individual dishes
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 until serving. Refrigerate leftovers.
For more frugal idea check out life as mom
1 comment:
Sounds so yummy and simple! I am going to have to try this one! Thanks for sharing.
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