Pumpkin Crunch Parfaits
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Pumpkin Crunch Parfaits

1. 3/4 cup 2% milk -
2. 1 package (3.4 ounces) instant vanilla pudding mix -
3. 2 cups whipped topping -
4. 1 cup canned pumpkin -
5. 1/2 teaspoon pumpkin pie spice -
6. 1 cup chopped pecans -
7. 32 gingersnap cookies, crushed (about 1-1/2 cups) -
8. Optional: Additional whipped topping and chopped pecans -

How to cook deliciously - Pumpkin Crunch Parfaits

1. Stage

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

2. Stage

Spoon half the mixture into 6 parfait glasses; top with half the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.