Frozen Pumpkin Squares

Well, I've officially found a pumpkin dessert that my husband doesn't like. And this is it.

Don't let that deter you from trying these, though; Andrew and I both liked them very much. I think for Joe it was more of a texture issue than a flavor issue, since essentially, the main component of this dessert is frozen pudding. I will admit that the texture of these is rather odd, and next time I make them I may substitute softened vanilla ice cream for the pudding. If I do that, I think I'll have a pretty darn perfect pumpkiny treat on my hands -- one that Joe will definitely enjoy.

Frozen Pumpkin Squares
source: Favorite Brand Name Recipes: Classic Recipe Collection

1 cup fine gingersnap crumbs
1/4 cup finely chopped walnuts
1/4 cup butter or margarine, melted
1 1/4 cups cold milk
2 packages (4 serving size each) vanilla flavor instant pudding and pie filling
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 tub (8 ounces) whipped topping, thawed, divided

1. Mix crumbs, walnuts and butter in a small bowl. Reserve 2 tablespoons for garnish. Press onto bottom of foil-lined 8-inch square pan. Refrigerate.

2. Pour milk into a large bowl. Add pudding mixes, pumpkin and spice. (Next time, I'll use a couple of cups of vanilla ice cream in place of the milk and pudding.) Beat with wire whisk 2 minutes or until well blended. Gently stir in 2 1/4 cups of the whipped topping. Spread over crust.

3. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes or until dessert can be easily cut. Cut into squares. Garnish with remaining whipped topping and sprinkle with reserved crumbs.