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Pumpkin Gingersnap Crunch Parfaits Recipe
canned pumpkin pie mix
8 oz pkg
packed dark brown sugar
grated orange peel
heavy whipping cream
crumbled gingersnap cookies
about 20 cookies
In a large bowl, combine the pumpkin pie mix, mascarpone cheese, brown sugar, and orange peel.
Refrigerate, covered, for at least 2 hours.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate.
Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat the layers.
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Reluctant Entertainer - Pumpkin Gingersnap Crunch Parfaits Recipe