Pumpkin Pie Parfaits

This was inspired by a food network recipe. It is by no means, a low fat recipe. I am going to try to alter it next time and use Free Cool Whip instead of the heavy whipping cream. I'll let you know if it turns out!

Regardless of how awful these are for you (especially for those of you with lactose intolerance like myself!) , they are a crowd pleaser.

 

 

Ingredients

• 13 gingersnaps
• 1 tablespoon unsalted butter, melted
• 2 tablespoons confectioners' sugar
• 1/2 cup canned pure pumpkin pie mix
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream
• 1/8 tsp vanilla extract
• 1/4 tsp cinnamon

Directions

1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses reserve some for topping. Refrigerate the prepared glasses. 

2. Put the pumpkin mix and melted chocolate chips into a food prosessor and pulse until smooth. (To melt chips: in a microwave-safe bowl  microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.)

3. Beat 1 1/2 cups cream with a tablespoon of sugar in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

4. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar, 1/8 tsp vanilla extract and 1/2 a tsp cinnamon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.