Sweetened pumpkin and cream cheese is layered with soft whipped cream and crunchy ginger snaps. These are great to serve to a crowd and can be made up to one day in advance. They really could not be simpler. Whip canned pumpkin pie mix with cream cheese until well blended then fold in softly whipped cream. By the way, cans of pumpkin pie mix are sold next to pure pumpkin in the baking aisle of most grocery stores. It has pumpkin mixed with sugar and fall spices. To assemble the parfaits, layer crushed ginger snap cookies with the pumpkin mousse and more whipped cream. Finish with a dollop of whipped cream and a little white chocolate wedge pushed into the top. Keep the parfaits in the refrigerator until ready to serve. You can make these one day ahead of time, but not too much longer than that since you want to maintain a bit of crunch from the ginger snaps. Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you. Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 1 teaspoon vanilla extract 1 cup canned pumpkin pie mix, we use Libbys 8 ounces cream cheese at room temperature 3 tablespoons powdered sugar 1 1/2 cups crushed ginger snaps 1 (4-ounce) white chocolate bar 2Beat the pumpkin pie puree, cream cheese and powdered sugar using a hand or stand mixer until blended and very creamy. Taste for sweetness, add more sugar if necessary. 3Gently fold half of the whipped cream into the pumpkin mixture. 4Assemble the parfaits. Set out 6 small cups. Starting with crushed ginger snaps, add layers of the crushed ginger snaps, pumpkin mixture and whipped cream. Finish with whipped cream and a piece of white chocolate.
