Pumpkin cheesecake parfait… the only word that comes into my mind is YUMMY! I was outside playing with the kiddos the other day and we started noticing the leaves changing colors on the trees. It was so pretty and it reminded me that fall, which is my favorite season, was right around the corner. I love the cold crisp sunny days, all of the beautiful colors that fall brings, and the aroma of pumpkin everywhere. Speaking of pumpkin, I thought I’d share one of my favorite pumpkin recipes with you.
Pumpkin Cheesecake Parfait
- 8 oz. container of Cool Whip
- 8 oz. package of Cream Cheese
- 1 bag of Ginger Snap Cookies (graham crackers can be substituted)
- 1 ½ cups Pumpkin Pie Mix
- 1 Tbsp. Powdered Sugar (granulated sugar can be substituted, adjust amount as needed)
- Cream cheese should be at room temperature and Cool Whip should be defrosted.
- Put ginger snap cookies in a Ziploc bag and crush them to your preference. I prefer bigger chunks of cookie in my parfait, but if you prefer more of a crumble, have at it. You can also substitute graham crackers if you don’t like or don’t have ginger snaps on hand.
- Cut cream cheese into cubes and place in large mixing bowl.
- Place the entire container of cool whip in mixing bowl.
- Mix until you have a nice thick and fluffy mixture.
- Now add the pumpkin pie mix to the fluffy mixture in the bowl… the mixture will thin out
- Add the powdered sugar
- Blend everything together.
Construction of Pumpkin Cheesecake Parfait:
- Take parfait container and place a layer of crumbled ginger snap cookies in the bottom
- Now put a layer of the pumpkin cheesecake filling in next. I used a small Ziploc bag and cut the tip of the corner off to keep from getting the sides or rim of my cup dirty… though shoveling it with a spoon works just as well.
- One more layer of ginger snap cookies
- Finally, one more layer of pumpkin cheesecake filling.
- You can put whip cream on top, sprinkle some ginger snap cookie crumbs on top, or top with chocolate sprinkles.
Be sure to refrigerate the portion you don’t eat right away! I love this recipe because it’s so easy and so flexible to make. I will be making these Pumpkin Cheesecake Parfaits in little cups for our large family get-together this Thanksgiving. Enjoy!