Cook Time: 8 minutes
Ingredients:
- 1 1/2 cups gingersnap crumbs or other cookie crumbs or regular or cinnamon graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons milk
- 1 container (8 ounces) Cool Whip whipped topping, thawed
- 2 packages (4 serving size) instant butterscotch pudding
- 3 1/2 cups cold milk
Preparation:
Combine gingersnap crumbs, 1/4 cup sugar, and melted butter. Press into bottom of a 13x9x2-inch pan. Bake at 375° for 8 minutes; cool. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping. Spread over crust. Prepare pudding as directed on package, but use 3 1/2 cups of milk. Pour pudding over cream cheese layer. Chill for several hours. Spread remaining whipped topping over the pudding layer. Serves 12.
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