Pumpkin Pudding Parfaits

By srumbel

Pumpkin Pudding Parfaits - a ginger snap base, cream cheese layer, pumpkin pudding layer and topped with whipped cream, crumbs and white chocolate curls!
Author: Lil' Luna

Ingredients

• 20 Ginger snaps (you can use more if needed) or Pumpkin Oreos
• 4 oz. PHILADELPHIA Cream Cheese (softened)
• 1/4 cup butter
• 1/2 cup powdered sugar
• 1 large container cool whip (16 ounces), divided
• 1 - 3.4 oz packages of pumpkin instant pudding
• 1 1/2 cups milk
• white chocolate bar (to make curls with) - I use vanilla candy coating

Preparation

Step 1

Begin by crushing your Gingersnaps. For a very fine mixture, place cookies in your food processor.
Scoop a few tablespoons into the bottom of several cups (depends on size of cups you use, but divvy accordingly)
In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and scoop over cookie crumbs.
In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer.
Top with Cool Whip. Add white chocolate shavings and cookie crumbs.
Refrigerate at least 1 hour before serving.

Serves: 6-8