No Bake Pumpkin Marshmallow Squares With Gingersnap Crust

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READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
  • Refrigerate.
  • Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
  • Combine pumpkin, sugar, spices and salt.
  • Blend in marshmallow mixture and chill.
  • Fold in whipped cream.
  • Pour into prepared crust and chill until set.
  • Top with Cool Whip and sprinkle with chopped nuts.
  • Chill at least 2 hours or overnight.
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