Ingredients Jump to Instructions ↓

  1. 3/4 cup cold 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) Additional whipped topping

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in the whipped topping, pumpkin and pumpkin pie spice. Fold in pecans. Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.


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