Pumpkin Pudding Parfait

Pumpkin Pudding Parfaits - a ginger snap base, cream cheese layer, pumpkin pudding layer and topped with whipped cream, crumbs and white chocolate curls!

Prep Time: 15 minutes

Refrigerate: 1 hour

Total Time: 15 minutes

Servings: 6


  • 20 ginger snaps

  • 4 oz softened Cream Cheese

  • 1/4 cup butter

  • 1/2 cup powdered sugar

  • 16 oz cool whip divided

  • 3.4 oz package pumpkin instant pudding

  • 1 1/2 cups milk

  • white chocolate bar to make curls


  1. Begin by crushing your gingersnaps. For a very fine mixture, place cookies in your food processor.

  2. Scoop a few tablespoons into the bottom of several cups

  3. In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and scoop over cookie crumbs.

  4. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer.

  5. Top with Cool Whip. Add white chocolate shavings and cookie crumbs.

  6. Refrigerate at least 1 hour before serving.

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