In a medium mixing bowl, beat cream cheese until smooth. Set aside. In a large mixing bowl, whisk together pumpkin spice pudding mix and milk, until pudding begins to thicken. Add cream cheese and cool whip to the bowl, and whisk or use the mixer to combine. Set aside 6 gingersnap cookies for topping. To your food processor, add remaining gingersnap cookies, and pulse to crumbs. If you donβt have a food processor, add the cookies to a gallon ziploc bag and crush using a rolling pin or something similar. Take β of the cookie crumbs and divide evenly among your parfait cups. Add a layer of the pudding mixture and smooth into the cup. Divide another β of the crumbs to create the next layer. Add another layer of pudding mixture. Divide the remaining cookie crumbs among the cups, and add a final layer of the pudding mixture. Cover the cups with foil or plastic wrap, and move the parfaits to the refrigerator to chill for at least an hour. Before serving, top with whipped cream, a sprinkle of pumpkin pie spice and a gingersnap cookie.
Keyword parfait
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