- 3/4 cup cold whole 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 1-1/2 cups)
- Additional whipped topping
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans.
- Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. Refrigerate leftovers. Yield: 6 servings.
Originally published as Pumpkin Crunch Parfaits in Country October/November 2001, p51
Reviews for Pumpkin Crunch Parfaits
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Reviewed Oct. 10, 2010
"Everyone really loved this. Will make again for sure!"
Reviewed Sep. 2, 2010