Pumpkin Parfait

Pumpkin Parfait

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

Prep Time



Total Time






boxes (4 serving size) instant french vanilla pudding mix
cups cold milk
1 1/2
cup canned pumpkin pie mix
8 oz. tub frozen whipped topping, thawed
gingersnap cookies, broken into pieces but not crushed, divided
8 oz. tub frozen whipped topping, thawed (for garnish)
  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.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chopped pecans or walnuts or any nut can be added to cookie crumbs if desired. Also, sprinkle each parfait with nutmeg if desired.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.