Good Eats: Pumpkin Custard with Gingersnap Topping

INGREDIENTS
First Layer – Crust
• 1 package ginger snap cookies

Middle Layer – Pumpkin Custard
• 1 can (14 oz.) sweetened condensed milk
• 1 pkg. (5 oz.) instant vanilla pudding mix
• 2 cups milk
• 1 can (15 oz.) pumpkin
• ¼ tsp. cinnamon
• ¼ – ½ tsp. pumpkin pie spice (based on taste)
• 1 pkg. cream cheese
• 2 cups confectioner’s sugar
• 1 tub (12-16 oz.) whipped topping
• 1 tsp. vanilla extract

Top Layer
• 1 pkg. cream cheese
• 2 cups confectioner’s sugar
• 1 tub (12-16 oz.) whipped topping
• 1 tsp. vanilla extract

DIRECTIONS
• Take out a 9 x 13 inch pan and line the bottom and sides of it with ginger snaps.
• Mix vanilla pudding and milk for 2 minutes (until consistency of cream). Then add other ingredients to middle layer ingredients and mix thoroughly. Chill. Make sure cream cheese is soft (soften in microwave if not). Combine cream cheese, vanilla and sugar until blended completely.
• Fold in whipped topping. If you want the top to be lighter, use 1/2 of the cream cheese/sugar mixture and add more whipped topping.
• Layer and refrigerate. Crush ginger snaps and dust over the top.