Pumpkin Crunch Parfaits

Name: Pumpkin Crunch Parfaits
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 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

Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.—Lorraine J. Darocha, Berkshire, Massachusetts

Ingredients

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

Directions

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.

Nutrition Facts

1 parfait (calculated without additional whipped topping): 447 calories, 23g fat (7g saturated fat), 4mg cholesterol, 486mg sodium, 55g carbohydrate (31g sugars, 3g fiber), 5g protein.

Originally published as Pumpkin Crunch Parfaits in Country October/November 2001