Wednesday, October 1st 2014, 4:09 pm
Pumpkin Parfait
1 (15 ounce) canned pumpkin
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 container cream cheese, softened
1 package Biscoff cookies
1 large container Cool Whip
In a large bowl, cream together the pumpkin and cream cheese. Add in the brown sugar, cinnamon, and vanilla beating till smooth. Fold in 1/2 of the cool whip. To assemble the parfaits: Layer 1 cookie in the bottom of a large cup or small mason jar, top with pumpkin mousse, cool whip and then repeat.
**Tip: Place the pumpkin mousse in the Ziploc Bag and snip for easy filling of jars.
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