Ingredients
- 1 box ginger lemon creme sandwich cookies (we used Carr's)
- 2 tbsp. melted light butter (Land O'Lakes)
- 2 tub refrigerated cheesecake filling (Kraft Philadelphia)
- 1 can pumpkin purée (not pumpkin pie mix)
- 1½ tsp. pumpkin pie spice
- Garnish: toasted pecan halves, caramel sauce
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