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Tropical Snap-Pumpkin Pudding

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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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