by Yvette Garfield
Thanksgiving Day is a time to give thanks and express gratitude. What are you thankful for? Try serving this at your Thanksgiving dinner, and your guests will have something to be thankful for! Let your kids help you prepare this light and delicious holiday dessert.
Pumpkin Pie Crunch Parfaits
Ingredients
3/4 cup cold low fat milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans (optional)
32 gingersnap cookies, crushed (about 1-1/2 cups)
2 cups whipped topping, plus more for garnishing
Tools
Large mixing bowl
Electric mixer Measuring cups
Measuring spoons
Parfait glasses
Instructions
1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Stir in 2 cups of the whipped topping, pumpkin and pumpkin pie spice; mix well.
3. Fold in pecans (optional).
4. Spoon half the pumpkin mixture into parfait glasses. Top with half of the gingersnap crumbs. Repeat with a layer of pumpkin mixture, and then a layer of gingersnap crumbs. Garnish with additional whipped topping. Dig in!
Yvette Garfield, author and creator of the Handstand Kids Cookbook Series (www.handstandkids.com). Contact her at yvette@handstandkids.com.
Thanksgiving Day is a time to give thanks and express gratitude. What are you thankful for? Try serving this at your Thanksgiving dinner, and your guests will have something to be thankful for! Let your kids help you prepare this light and delicious holiday dessert.
Pumpkin Pie Crunch Parfaits
Ingredients
3/4 cup cold low fat milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans (optional)
32 gingersnap cookies, crushed (about 1-1/2 cups)
2 cups whipped topping, plus more for garnishing
Tools
Large mixing bowl
Electric mixer Measuring cups
Measuring spoons
Parfait glasses
Instructions
1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Stir in 2 cups of the whipped topping, pumpkin and pumpkin pie spice; mix well.
3. Fold in pecans (optional).
4. Spoon half the pumpkin mixture into parfait glasses. Top with half of the gingersnap crumbs. Repeat with a layer of pumpkin mixture, and then a layer of gingersnap crumbs. Garnish with additional whipped topping. Dig in!
Yvette Garfield, author and creator of the Handstand Kids Cookbook Series (www.handstandkids.com). Contact her at yvette@handstandkids.com.
