Thursday, August 14, 2014

TBT (Throw Back Thursday) Pumpkin Parfaits

It's not too early to begin planning for Thanksgiving, right?  We enjoyed this dessert several years ago.  Wonder what we should have this year?
Pumpkin Gingersnap Parfaits
  • 1 15-ounce can pumpkin puree
  • 4 ounces cream cheese, softened
  • 2-3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 container Cool Whip
  • 16 gingersnap cookies
Crush 12 of the gingersnap cookies. Set aside.
Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. 
To assemble the parfaits, divide half of the pumpkin mixture into four parfait glasses. Sprinkle 1/3 of the gingersnap crumbs over the pumpkin. Spoon about half of the Cool Whip over the gingersnaps in the four glasses. Sprinkle with another 1/3 of the gingersnap crumbs. Spoon the remaining pumpkin mixture over the gingersnap crumbs. Sprinkle with the remaining crumbs. Garnish with the remaining Cool Whip and a gingersnap cookie.
Serves 4

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