Pumpkin Parfaits

 

2

cups whipping cream

1

teaspoon vanilla

1

cup canned pumpkin pie mix (not plain pumpkin)

1

package (8 oz) cream cheese, softened

3

tablespoons powdered sugar

8

plastic cups (6 oz)

1 1/2

cups crushed gingersnap cookies

4

oz white chocolate baking bar, broken into 8 pieces

• 1 In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
• 2 In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
• 3 Gently fold half of the whipped cream into pumpkin mixture.
• 4 To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.