Pumpkin Crunch Parfaits

Photo: lynn tabor

Ingredients

3/4 cup cold milk

1 package (3.4 ounces) instant vanilla pudding mix

2 cups whipped topping

1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1 cup chopped pecans

32 gingersnap cookies, crushed (about 1- ½ cups)

Additional whipped topping

Preparation

In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in the whipped topping, pumpkin and pumpkin pie spice. Fold in pecans.

Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.

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About

I originally saw the recipe for Pumpkin Crunch Parfaits on the Taste of Home site last year and had it bookmarked. I am room mom for Miss V's class and we do Harvest Parties. This year we decided to make it a luncheon with tukey sandwiches, mashed potatoes, stuffing and all the fixings. I love making cupcakes but felt the need to switch it up a bit since the kids will also be making caramel apples. My mind went right back to the Pumpkin Crunch Parfaits. The recipe makes 6, but I doubled it and made them in smaller cups so I ended up with 16. I used Solo 9 oz punch cups. I also made a little modification. I did not add all the Cool Whip to the pumpkin/pudding mix. I put one cup in and folded it in until there were no more white streaks. I bought the 16 oz tub of Cool Whip. I also layered it a bit more like a trifle. I skipped the nuts.