Tropical Snap-Pumpkin Pudding
By Lv2Cook
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Ingredients
- 2 (11-ounce) cans mandarin oranges in light syrup
- 1/4 cup orange juice
- 1 (8-ounce) tub light cream cheese softened
- 1 (15-ounce) can pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 cups sifted powdered sugar
- 16 gingersnaps
- 1 cup frozen reduced-calorie whipped topping thawed
Details
Servings 1
Preparation
Step 1
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.
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