PUMPKIN MOUSSE PARFAIT
By Whitney Palmer
Ingredients:
½ cup fat free milk
1 (1 oz) package instant butterscotch pudding
½ cup canned pumpkin puree
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp all spice
2 tbsp confectioner sugar (can add more to suit taste)
1pint heavy whipping cream
10 crushed ginger snap cookies
4 whole ginger snap cookies
Putting it all together-
Combine milk and pudding mix in a large bowl. Whip for two minutes. Then, let it stand for two minutes. Repeat until mixture is thick. Add pumpkin, cinnamon, ginger and all spice. Mix well.
In a separate bowl, whip heavy cream and confectioner sugar until peaks are formed.
In a serving dish (clear cups also work well) layer as follows: crushed cookies, pumpkin mixture, cookies, cream. Repeat until the dish is full. The top layer should be whipped cream. For garnish, add a bit of crumbled cookie and one whole cookie. Keep chilled until ready to serve.
