So everyone knows this girl doesn't have a sweet tooth - BUT this was so good!! It kinda reminded me of pumpkin pie - just better :) It was really easy to make too!! Be careful when baking the butter / cookies - they burn fast if you are not stirring constantly....and make sure to remove them from the hot pan when you are letting them cool!! mmmm yummy!
Makes 6-8 servings: Paula Deen Magazine
Ingredients:
3 tablespoon butter
1/2 lb gingersnap cookies, coarsely crushed
2 (8oz) packages cream cheese, softened
1 cup pumpkin puree
1/2 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup heavy whipping cream
Garnish: pumpkin pie spice / cookies
In a medium skillet, melt butter over medium heat. Add crushed gingersnaps, and cook, stirring constantly, for 2 minutes of until lightly toasted. Remove from skillet immediately, and cool.
In a medium bowl, beat cream cheese at medium speed with a mixer until smooth; add pumpkin puree, 1/2 cup sugar, pumpkin pie spice, and vanilla, beating just until combined. In parfait glasses, layer crushed gingersnaps and cream cheese mixture as desired, staring with gingersnaps. Cover and chill for at least 1 hour.
In a small bowl, beat whipping cream and remaining 2 tablespoons sugar at medium-high speed with a mixer until soft peaks form. Dollop whipped cream over parfaits. Sprinkle with pumpkin spice, if desired. Serve with gingersnap cookies.
Lisa, so happy that you are using the Paula Dean recipes - you must like the magazine:)
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