Pumpkin Parfaits

By srumbel

Have I got a dessert for you! This Pumpkin Parfait recipe is a combination of ginger snap goodness and pumpkin cheesecake. It’s the perfect make-ahead dish too. It actually tasted better the second day. I made individual servings in 8 oz. wide mouth ball jars but you could easily do this in a larger dish and serve pieces. Another idea is to make smaller individual servings in 4 oz. ball jars. I used the crust recipe from my Strawberry Cheesecake Parfaits but substituted the ginger snaps for the graham crackers. I wasn’t sure if it would hold together but it worked great. I took a shortcut by using the cheesecake filling but honestly, you can’t tell. By adding the pumpkin and spices it really tastes fresh and has a great texture…sort of smooth.
from onsuttonplace.com

Ingredients

• 30 30 30 Nabisco Ginger Snaps
• 1/4 1/4 1/4 c. sugar
• 6 6 6 T. butter melted
• 1 1 to tub Philadelphia Cheesecake filling (ready to eat)
• 1/2 1/2 1/2 can pumpkin
• 1/2 1/2 1/2 t. nutmeg
• 1/2 to 1 1/2 to 1 1 t. cinnamon

Preparation

Step 1

Crush ginger snaps in a food processor until fine.
Add sugar and melted butter. Stir until well mixed.
Set aside
Combine Cheesecake filling, pumpkin, cinnamon and nutmeg.
Mix until fluffy.
Put 2 heaping tablespoons of ginger snap mixture in parfait dishes or mason jars.
Pat down firmly with a spoon.
Spoon cheesecake mixture over ginger snap crust.
Refrigerate at least two hours. Overnight is best.
Garnish with whipped cream and Pepperidge Farm "gingerman" cookies if desired.
Notes
I used six 8 oz. wide-mouth ball jars.
I used a 2 inch scoop to fill the jars. Each jar took two scoops of filling.
If you used a little less filling, you could easily fill 8 jars.