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