Tropical Snap-Pumpkin Pudding

Tropical Snap-Pumpkin Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    (11-ounce) cans mandarin oranges in light syrup

  • ¼

    cup orange juice

  • 1

    (8-ounce) tub light cream cheese softened

  • 1

    (15-ounce) can pumpkin

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground ginger

  • teaspoon ground cloves

  • 2

    cups sifted powdered sugar

  • 16

    gingersnaps

  • 1

    cup frozen reduced-calorie whipped topping thawed

Directions

Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups). Combine the orange juice and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Add pumpkin, cinnamon, ginger, and cloves; beat well. Gradually add sugar, and beat until well-blended. Spoon 1/4 cup pumpkin mixture into each of 8 ramekins or custard cups. Crush 1 gingersnap into large pieces with your hand, and sprinkle on top of pumpkin mixture. Top with 1/4 cup orange segments and 1/4 cup pumpkin mixture. Chill for at least 1 hour. Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.


Nutrition

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