Ingredients
2
cups whipping cream
1
teaspoon vanilla
1
cup canned pumpkin pie mix (not plain pumpkin)
1
package (8 oz) cream cheese, softened
3
tablespoons powdered sugar
8
plastic cups (6 oz)
1 1/2
cups crushed gingersnap cookies
4
oz white chocolate baking bar, broken into 8 pieces
Preparation
In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
Gently fold half of the whipped cream into pumpkin mixture.
To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.
