Ingredients
1-3/4 cups cold milk1 package (3.4 ounces) instant cheesecake or vanilla pudding mix1/2 cup canned pumpkin1/4 to 1/2 teaspoon pumpkin pie spice10 gingersnaps1 cup whipped topping
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies.
Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
