Pumpkin Mousse Parfait For A Crowd

Pumpkin Mousse Parfait For A Crowd

Susan C
Edited on Mar 25, 2008

My family disagreed over who got to take the leftover serving home...the youngest child won. You may wish to double the recipe; it's that good! I used a pastry bag to spread top layer of Cool Whip, which made an attractive presentation.


2 boxes instant vanilla pudding mix
4 cups milk
15 oz. can pumpkin
40 crisp ginger snap cookies
12 ounce container Cool Whip
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice


Whip pudding mix and milk together until smooth. Add spices (HINT: Instead of measuring each spice, you could use two teaspoons pumpkin pie spice to save time) and whip again until blended. Add pumpkin, whipping until very smooth. Add 1/2 carton Cool Whip, blending until combined.

Grind ginger snaps in a food processor until very fine.

Layer 1/4 of crumbs in a 9 X 13 pan, then 1/2 of pudding, then 1/2 of remaining crumbs, then remaining pudding, then remaining Cool Whip, finally topping with crumbs.

Refrigerate 2-3 hours. Serves 12.

Not a NESTLÉ®-tested recipe.

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