Recipe by sheepdoc
Adapted from several I found on the Internet. Recipe called for butterscotch pudding, which I used, but you could taste the butterscotch too much so I think vanilla would be better. Cooking time is cooling time.
Top Review by Mia in Germany
This was an unusual, delicious dessert! I used gluten free ginger snaps, homemade pumpkin puree (no canned pumpkin available here) and almond milk to be cow's milk free. For the cool whip, which doesn't exist in Germany, I used rice whip (kind of whipped cream on rice base). But I think the flavour must have come out like intended despite all these changes, and we really loved it. Thanks for sharing!<br/>Made for PAC Spring 2013
- 40 ginger snaps
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon baking soda
- 3⁄4 cup canned pumpkin
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 1⁄4 cups milk
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 (8 ounce) package Cool Whip
Directions See How It's Made
- Crush cookies to make 1 cup crumbs.
- Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
- Add baking soda and stir until foamy. Stir in crumbs.
- Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
- Mix pumpkin, spices, and milk until smooth.
- Add pudding mix and mix well.
- Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
- Refrigerate at least one hour. Top with a whole cookie.