Pumpkin Cheesecake Parfaits

Creamy, pumpkin-spiced cheesecake layers with crunchy gingersnap cookies. Pure fall bliss!

Ingredients

• 2 (3.4 oz) boxes pumpkin spice instant pudding mix
• 8 oz cream cheese, softened
• 2 cups milk
• 1 (8 oz) container Cool Whip, thawed
• 1 (12 oz) box gingersnap cookies, about 60 cookies
• Whipped cream, for topping
• Pumpkin pie spice, for topping

Directions

1. In a medium mixing bowl, beat the softened cream cheese until smooth.
2. In a large mixing bowl, whisk together the pumpkin spice pudding mix and milk until the pudding begins to thicken.
3. Add the cream cheese and Cool Whip to the pudding mixture. Whisk or use a mixer until smooth and combined.
4. Set aside 3 gingersnap cookies for topping. Add the remaining cookies to a food processor and pulse into crumbs.
5. Divide one-third of the cookie crumbs evenly among the parfait cups. Add a layer of pumpkin cheesecake mixture.
6. Add another third of the crumbs, followed by another layer of the pumpkin mixture. Finish with the remaining crumbs and a final layer of pumpkin cheesecake mixture.
7. Cover and refrigerate for at least 1 hour.
8. Before serving, top each parfait with whipped cream, a sprinkle of pumpkin pie spice, and a gingersnap cookie.