It is a truth universally acknowledged* that the best part about the Pump-loitation Celebration Dinner was the dessert.
*Quick, name that allusion! [Hint: See post title.]
Sadly for the photo-lovers among you, this dessert is not especially beautiful. In fact, it looks like, well….goo. [Or goop, depending on how you want to say it.]
Having already once put a spin on the standard chocolate pudding concoction, layered with crushed Oreos, by creating the ultimate peanut butter and chocolate dream Dirt* into a …I dreamed up a more amazing, more intriguing, more pumpkin-y version…the result? Shocking, surprising, unable-to-resist delectable goopy greatness.
*I made it for my friend Tyler’s birthday. There was enough of it to fill a 2 1/2 gallon flower pot. A lot ended up on the floor of her bedroom. There may have been adult beverages involved.
It is super easy…and there is nothing healthy about it. You only live once, right? And when it comes to dessert…well, it’s dessert for a reason, people.
First, crush up your gingersnaps.In college, I used to crush cookies using a Ziploc bag and a rolling pin, but I had since advanced to food processing.
Normally, I would make a HUGE batch of Goo(p), and for that I would use at least the whole 14 oz. package, if not half of another one as well. However, I was a little hesitant that people would like it [not sure why], so I made a “half batch.’ I had this many gingersnap crumblies left:An almond butter jar seemed like a logical place to store them. I dunno.
For the pudding-y custard-like substance, you will need 1 cup of pumpkin puree, one package of instant vanilla pudding……1/2 cup powdered (confectioner’s sugar)……1/2 a block of cream cheese, 8 oz. of frozen whipped topping (the one below is the super-sized tub…I have leftovers), and 1 3/4 cups milk. You can use reduced fat everything…it still turns out great.Also, you’ll obviously need this fall-friendly spice:First, combine the pumpkin, powdered sugar, and pumpkin pie spice in a large mixing bowl.You probably don’t HAVE to use an electric mixer…but I don’t know. So don’t risk it.In a separate bowl, combine the (thawed) whipped topping [what normal people would call Cool-Whip, but I buy generic], milk, and pudding mix.Stir well, but don’t worry too much if you have Cool Whip “icebergs” still floating around…Then, dump the pudding mixture onto the pumpkin mixture……and blend!It’s not really super orange…you could probably add food coloring if you want…and I really did want too…
It will start to thicken pretty quickly. At this point, you can store it in the fridge for awhile, or, if you’ll be serving it within a few hours, just go ahead and move to the layering phase.
Since this dessert is normally served in a flower pot, I had to think of another fun vessel for delivery. Of course! A plastic pumpkin pail!
Start with a layer of gingersnap crumbs, then spread on the pumpkin pudding-ness…
…and repeat until you sadly run out. [This might be more quickly than you expect, if you, like me, ate a whole lot of the pumpkin custard-like-substance prior to assembly.]I would recommend going ahead and saving some for yourself to eat later. There won’t be any leftovers and you will end up scraping the sides of the pumpkin with a spoon, desparately trying to extract anything from the tiny crevices that you can and wishing you could stick your head inside of it to lick the sides.
Don’t be ashamed. I’ve been there.
1 14 oz. package gingersnaps
1 cup pumpkin puree
1/2 cup confectioner’s sugar
1/2 package (4 oz.) cream cheese
1-2 tsp. pumpkin pie spice
1 8 oz. container whipped dessert topping, thawed
1 package instant vanilla pudding
1 3/4 cup milk
1. Crush gingersnaps using a food processor, chopper, or a Ziploc bag-and-meat cleaver combination.
2. In a large bowl, cream together pumpkin puree, confectioner’s sugar, cream cheese, and pumpkin pie spice (using an electric mixer).
3. In a separate bowl, mix together whipped dessert topping, pudding, and milk.
4. Pour milk mixture into pumpkin mixture. Beat until thickened.
5. In serving vessel (plastic pumpkin?), layer gingersnap crumbles and pumpkin pudding mixture, beginning and ending with gingersnaps.
6. Refrigerate until serving!
*If doubling, no need to double the number of gingersnaps. There should be plenty with just one bag, depending on how munch “crunch” you want.