Halloween is tomorrow! What are you going to be? My four year old daughter, Ellie, is going out as Pocahontas. She’s so excited. Unfortunately, we’ll be trudging through a couple inches of snow for Halloween this year.
I was given this recipe a few days ago. Ellie had one after dinner last night and she loved it. It’s not necessarily just a Halloween recipe. It makes a great fall treat and a delicious ending to Thanksgiving dinner!
Pumpkin Crunch Parfaits
Makes 6 servings.
Ingredients:
¾ cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
1 cup canned pumpkin
½ teaspoon pumpkin pie spice
1 cup chopped pecans
32 gingersnap cookies, crushed (about 1 ½ cups)
Additional whipped topping
Directions:
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.
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.
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