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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Adapted from several I found on the Internet. Recipe called for butterscotch pudding, which I used, but you could taste the butterscotch too much so I think vanilla would be better. Cooking time is cooling time. Ingredients:
40 ginger snaps |
3 tablespoons butter |
3 tablespoons brown sugar |
1 teaspoon baking soda |
3/4 cup canned pumpkin |
1/2 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon ginger |
1/8 teaspoon allspice |
1/4 teaspoon salt |
1 1/4 cups milk |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (8 ounce) package cool whip |
Directions:
1. Crush cookies to make 1 cup crumbs.
2. Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
3. Add baking soda and stir until foamy. Stir in crumbs.
4. Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
5. Mix pumpkin, spices, and milk until smooth.
6. Add pudding mix and mix well.
7. Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
8. Refrigerate at least one hour. Top with a whole cookie.
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