Pumpkin Parfait

Layers of pumpkin pudding and ginger snap cookies topped with whipped cream makes a delicious and refreshing dessert.

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Member Recipe By cindyleewood1

Prep Time 15 min
Total Time 3 hr 15 min
Servings 8

Ingredients

2: boxes (4 serving size) instant french vanilla pudding mix

3: cups cold milk

1 1/2: cup canned pumpkin pie mix

1: 8 oz. tub frozen whipped topping, thawed

30: gingersnap cookies, broken into pieces but not crushed, divided

1: 8 oz. tub frozen whipped topping, thawed (for garnish)

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Directions

1 Place gingersnap cookies in large zip freezer bag and break with rolling pin until cookies are in small pieces but not crushed; set aside 1/2 cup for garnish.
2 Empty pudding mix into large mixing bowl; add cold milk and mix on medium-high speed 30 seconds. Add pumpkin and mix on medium-high speed for 2 minutes or until pudding starts to thicken; set aside.
3 Gather 8, 12 oz. dessert glasses and sprinkle 1 Tbsp. cookie crumbs into bottom of each glass; set aside.
4 Fold one 8 oz. tub thawed whipped topping into pudding just until blended. Spoon 1/4 cup pudding mixture into each glass over crumbs in bottom. Repeat with layers of crumbs, then pudding until glasses are full, ending with pudding. Place in refrigerator and chill at least 2 hours before serving.
5 Before serving, top each parfait with thawed whipped topping and garnish with remaining cookie crumbs.