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NO-BAKE PUMPKIN BARS

November 11, 2020

Ingredients:

  • 1 packet Harvest Pumpkin Dip Mix
  • 1/3 cup hot water
  • 8 oz. cream cheese
  • 8 oz. whipped topping (i.e., Cool Whip®)
  • 36 gingersnaps (small wafer size)
  • 4 Tbls. melted butter
  • 4 Tbls. sugar

Place gingersnaps in blender and mix until they are fine crumbs.

Place in bowl and add butter & sugar and mix with fork.

Lightly press crumbs into a 7x12-inch pan.

Follow packet directions to make Harvest Pumpkin Dip.

Once prepared, fold in whipped cream. Spread prepared filling on top of gingersnap crust.

Chill 4 to 6 hours.


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