Snappy Pumpkin Dessert

Name: Snappy Pumpkin Dessert
Yield: 15 servings
Ingredients: 2 1/2 c gingersnap cookies, crushed; 3 tbsps light margarine; 8 ozs fat-free cream cheese, softened; 1/2 c powdered sugar; 2 tbsps fat-free milk; 3 c fat-free milk; 6 ozs instant vanilla pudding mix; 15 ozs canned pumpkin; 3 tsps pumpkin pie spice; 5 ozs Cool Whip Free, thawed

Adapted from Nilah Fischer

2 1/2 c gingersnap cookies, crushed
3 tbsps light margarine
8 ozs fat-free cream cheese, softened
1/2 c powdered sugar
2 tbsps fat-free milk
3 c fat-free milk
6 ozs instant vanilla pudding mix
15 ozs canned pumpkin
3 tsps pumpkin pie spice
5 ozs Cool Whip Free, thawed

Preheat oven to 325. Prepare a 13"x 9" pan with cooking spray; set aside. To prepare crust, combine cookies and margarine. Mix until crumbly. Press into prepared pan. Bake for ten minutes; set aside to cool. Meanwhile, combine cream cheese, sugar, and two tablespoons milk. Mix until smooth. Spread over baked crust. In another mixing bowl, combine remaining milk and pudding mixes; mix until smooth. Add pumpkin and pumpkin pie spice. Fold in whipped topping. Mix well. Spread over cream cheese layer. Refrigerate for three hours, or until ready to serve.

Posted: 11/8/2001

Desserts

Rated by 3 users (3.33)

WW Points^* : 4.03

15 servings

Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 209 Calories from Fat 30 (14%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 0.7g	3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.7g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 319mg	13%
Potassium 0mg	0%
Total Carbohydrate39g	13%
Dietary Fiber 2g	8%
Sugars 21g
Protein 5g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.