When I was 14 years old, I had my wisdom teeth removed the week of Thanksgiving.  I was miserable.  My cheeks were so swollen that I looked like an obese chipmunk and I was in a lot of pain.  I sat at our dining room table with hunched shoulders as everyone else enjoyed the turkey and all the other wonderful Thanksgiving food my mom had prepared.  I could only eat the mashed potatoes and stuffing.  At least they were delicious.

It's too bad we didn't have these pumpkin pudding parfaits that Thanksgiving.  They're so yummy that it would have made up for not being able to have any turkey.

I made these parfaits yesterday as a test run for next week.  They came together so quick and easy and my husband loved them.

I used pumpkin spice jello instant pudding, cool whip, and gingersnaps (I found these ones at Dollar Tree!) to make the parfaits.

After I mixed up my pudding according to the directions on the box, I started by grinding the gingersnaps up in my food processor.  If you don't have a food processor, I'm sure crushing the cookies in a bag would work just fine.

Aren't these little glasses cute?  They are the perfect size for an individual pumpkin pudding parfait serving.  Into each glass I added about a Tablespoon of gingersnaps crumbs.

Then came a spoonful of pumpkin spice pudding.

Followed by a spoonful of Cool Whip.  I then just repeated the layers and finished off with a light sprinkle of gingersnap crumbs.

They were so scrumptious!!! The hubby and I each enjoyed a parfait with a cup of coffee as we watched a movie last night.  So, the test run was successful, and these pumpkin pudding parfaits will definitely be on the Thanksgiving table next week.

Fortunately, I never have to have my wisdom teeth pulled again.  But if you know someone who does, and it happens to be at Thanksgiving, make them a lot more happy with one of these puddings 🙂

Pumpkin Pudding Parfaits

1 box Pumpkin Spice Jello instant pudding prepared Cool Whip Gingersnaps

1.  Prepare the pudding according to the package directions. (2 cups milk) 2.  Grind gingersnaps using a food processor or crush in a bag to produce crumbs. 3.  Make layers in serving dish starting with gingersnap crumbs, followed by pudding, and finishing with Cool Whip. 4.  Repeat layers until serving dish is full. 5.  Sprinkle with gingersnap crumbs to finish.

 

0 comments on “Pumpkin Pudding Parfaits”

  1. Yes! I'm definitely trying these.. fingers crossed that the mix actually makes it into a dish and not just into our tummies by the spoonfuls. Either way, delicious. 😉

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