Pumpkin Parfait Recipe
Pumpkin Pudding Parfaits - a ginger snap base, cream cheese layer, pumpkin pudding layer and topped with whipped cream, crumbs and white chocolate curls!
Prep Time15 minutes mins
Refrigerate1 hour hr
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Lil' Luna
- 20 ginger snaps or pumpkin oreos (you can use more if needed)
- 4 oz cream cheese softened
- 1/4 cup butter
- 1/2 cup powdered sugar
- 16 oz cool whip divided
- 3.4 oz package pumpkin instant pudding
- 1 1/2 cups milk
- white chocolate bar to make curls with (I use vanilla candy coating)
Begin by crushing your Gingersnaps. For a very fine mixture, place cookies in your food processor.
Scoop a few tablespoons into the bottom of several cups (depends on size of cups you use, but divvy accordingly)
In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and scoop over cookie crumbs.
In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer.
Top with Cool Whip. Add white chocolate shavings and cookie crumbs.
Refrigerate at least 1 hour before serving.
Calories: 479kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 427mg | Potassium: 268mg | Sugar: 42g | Vitamin A: 720IU | Calcium: 189mg | Iron: 1.6mg