Recipe information
Ingredients for - Pumpkin Crunch Parfaits
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.