Pumpkin Dessert Bars

I don't like pumpkin pie, I know that around Thanksgiving that is completely sacrilegious, but the texture is really off putting for me.  I also don't like Jello and pumpkin pie filling reminds me of the texture of Jello.  Yick!  Of course, my family loves pumpkin pie, especially my grandparents, so this year I decided to compromise and make a layered pumpkin bar for dessert.  I had seen people create these kinds of desserts before, but I had never made one for myself.  So I figured, why not?  I'll be honest with you, I got the recipe from Kraft recipes but I changed the topping from pecans to some of the left over gingersnap crust that I had left.  This recipe was great and I'm looking forward to making it for my friends at some point, it's a great pumpkiny treat that doesn't have to be made only at Thanksgiving.

Recipe

25 Ginger snaps, finely crushed (about 1-1/3 cups)

1/4 cup butter, melted

2 pkg. (8 oz. each) Cream cheese, softened

1/2 cup sugar

1-1/2 cups canned pumpkin

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding

2 cups cold milk

1 tub (8 oz.) Whipped Topping, thawed, divide

Heat oven to 350°F.  Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Leave about 2 Tbsp for adding to the top. Bake 10 min.

      Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

30 min. or until center is almost set. Cool 1 hour.     
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over dessert; cover with remaining whipped topping.

 

Refrigerate 3 hours or until firm. Sprinkle with left over ginger snaps before serving.