Pumpkin Pie in a Glass

For the creamy layer:
  • 1 envelope Dream Whip
  • 1/2 c. skim milk
  • 1/2 tsp. vanilla extract
  • 1 (8 oz.) pkg. 1/3-fat cream cheese
  • 1/2 c. sugar
  • 1 T. espresso powder
For the pumpkin layer:
  • 1/2 c. evaporated skim milk
  • 1/2 c. skim milk
  • 1 (4 oz.) pkg. instant vanilla pudding
  • 1/2 tsp. pumpkin pie spice
  • 1 (15 oz.) can pumpkin puree
For layering:
  • 1 c. crushed gingersnap cookies
  • Chocolate-coated coffee beans

In a mixing bowl, combine the Dream Whip, skim milk and vanilla extract. Beat on high for 4 minutes until the mixture is light, fluffy and holds stiff peaks. Set aside.

In a large bowl, beat the cream cheese, sugar and espresso powder until smooth. Add the Dream Whip mixture and mix to combine. Set aside.

In the same mixing bowl used for the Dream Whip mixture, combine the ingredients for the pumpkin layer and beat until well combined.

Using four parfait glasses, arrange the layers as follows:

  1. Gingersnap crumbs
  2. Creamy layer
  3. Pumpkin layer
  4. Creamy layer
  5. Gingersnap crumbs
  6. Creamy layer
  7. Pumpkin layer
  8. Creamy layer
  9. Chocolate-coated coffee beans for garnish

Refrigerate until ready to serve.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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