A dreamy cream cheese layer and a vanilla and spice infused pumpkin layer top a sweet ginger snap crust. This Creamy Layered Pumpkin Dessert is a wonderful make-ahead holiday dessert choice.
Place gingersnaps in the bowl of a food processor and process until they are crushed into a fine crumb. You should end up with about 3 cups of ginger snap crumbs. Add 5 tablespoons sugar and pulse to combine. Pour in melted butter and pulse until well combined. Transfer the mixture to an ungreased 13- x 9-inch baking dish and use your hands to pat it down into a firm, even layer.
Add cream cheese, 1/4 cup sugar, and 2 tablespoons milk to a large mixing bowl and beat with an electric mixer until well combined. Add 1 cup whipped topping and mix again for about a minute until combined. Use an offset or rubber spatula to spread the mixture evenly over the completely cooled crust.
Top with remaining whipped topping and carefully spread it out over the top of the pumpkin layer. Cover and refrigerate overnight. Sprinkle with crushed ginger snaps and chopped walnuts before serving.
Be sure to let the cream cheese sit at room temperature for at least 30 minutes before beginning.
I've had this after it has been refrigerated for 3 days and it was still fabulous. The crust will start to soften after that so it's best consumed within 3 to 4 days.
Total time includes prep and baking time only and does not include refrigerating the dessert overnight.