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5 from 5 votes

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
Refrigerate1 hour
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Lil' Luna

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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