The gingersnaps add a nice complimentary flavor to the pumpkin and butterscotch. However you can substitute any flavor of cookie that you enjoy.
Ingredients:
  • 1-1/2 cups cold fat-free milk
  • 1 package (1 oz.) sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided
  • Approximately 20-25 gingersnap cookies, plus whole cookies for garnish
Materials:
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Whisk
  • Food processor
  • Individual serving dishes
Directions:
1.  Place cookies in food processor.  Pulse until cookies are crumbles but not too finely ground to make approximately 1 cup.  Set aside.
2.  In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin, cinnamon, and allspice; fold into pudding.  Fold 1/2 cup whipped topping.  Reserve rest for garnish.
3.  Measurements depend on size of serving dishes.   Measure about 1/4 cup gingersnap crumbles in bottom of serving dish.  Pour about 1/2 cup pudding on top of crumbles.  Top with another 1/4 cup gingersnap crumbles.  Scoop about 1/2 cup pudding on top of crumbles.  Repeat steps for other serving dishes.  Refrigerate until serving.  Upon serving top with remaining whipped topping and garnish with a whole gingersnap cookie.
 

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