Gingersnap Pumpkin Pudding

Gingersnap Pumpkin Pudding
For $1.27 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 339 calories, 5g of protein, and 8g of fat. If you have vanilla pudding mix, gingersnaps, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

1
In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice.
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Pudding MixPudding Mix
PumpkinPumpkin
MilkMilk
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BowlBowl
2
Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies.
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Gingersnap CookiesGingersnap Cookies
CookiesCookies
3
Fold whipped topping into pudding; spoon into dessert bowls.
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Whipped ToppingWhipped Topping
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4
Sprinkle with cookie crumbs.
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Cookie CrumbsCookie Crumbs
5
Garnish each with a gingersnap.

Equipment

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Gingersnap Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyEasy
Ready In10 m.
Servings3
Health Score9
Dish TypesSide Dish
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