Ingredients for Frozen Pumpkin Squares
- Ginger Snaps
- 1/2 cup chopped walnuts
- 1/2 cup (1 stick) melted butter
- 1 cup milk
- Instant Vanilla Pudding
- Canned Pumpkin
- Pumpkin Pie Spice
- Cool Whip
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How to Make Frozen Pumpkin Squares
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, chopped walnuts, and melted butter. Mix until evenly moistened.
- Reserve 2 tablespoons of the crumb mixture for garnish.
- Press the remaining crumb mixture into the bottom of a foil-lined 8-inch square baking pan. Refrigerate for 15 minutes to firm up.
- In a large bowl, whisk together the milk, instant vanilla pudding mixes, pumpkin puree, and pumpkin pie spice until smooth and creamy.
- Gently fold in 2 1/4 cups of the whipped topping until just combined.
- Spread the pumpkin mixture evenly over the chilled crust.
- Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or preferably overnight, until firm.
- Let the dessert stand at room temperature for 10-15 minutes before cutting to allow for easier slicing.
- Cut into squares and garnish with the reserved whipped topping and crumb mixture.
- For easy snacking, wrap individual frozen squares in plastic wrap and store in a freezer-safe container.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
126g
Fat
52g
Carbs
16g
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