Pumpkin Pie Parfait
- 30 Golden Oreos , Crumbled
- 2 teaspoons Cinnamon
- 2 teaspoons Ginger
- 1/2 teaspoon Nutmeg
- 1 (15 Ounce) Can Pumpkin Puree
- 3/4 Cup Cold Whole Milk
- 1 Cup Cold Heavy Whipping Cream
- 2 (3.4 Ounce~Each) Jell-O Vanilla Instant Pudding
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
- 1 Cup Prepared Whipped Cream
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In a small bowl, mix together all the crumble ingredients, set aside.
In a medium mixing bowl, using a hand held electric mixer, combine all the pumpkin filling ingredients. Blend until smooth.
Spoon pumpkin filling into 1 gallon ziplock bag. Cut the corner off the bag.
Assemble~Sprinkle 2-3 Tablespoons of cookie crumble in the bottom of individual parfait glasses, pipe about 1/4 cup layer of pumpkin filling over cookie crumbs. Repeat with one more layer until glasses are full. Refrigerate 1-2 hours.
Garnish with a dollop of whipped cream and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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