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Ingredients
  • 1-½ cups finely crushed gingersnaps (about 32 cookies)
  • ¼ cup butter, melted
  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1-½ cups whipped topping
  • 1 cup cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla  pudding mix
  • ½ cup canned pumpkin
  •  
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  •  
  • ¼ teaspoon ground cinnamon
  • Additional whipped topping, optional
Note: Ingredients may have been altered from the original.
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