PUMPKIN PIE PARFAITS | NO BAKE PUMPKIN DESSERT | FALL DESSERT

welcome back to serving up simplicity
today I’m gonna share with you really
simple and quick dessert takes about 20
minutes or less it’s pumpkin pie
parfaits and this will be great for
Thanksgiving or also if you’re just
going to have a fall party or a
Halloween party they can be made in
individual serving dishes or you could
make it in a casserole style dish and
layer it up to get a feel for how this
dessert can look in different dishes and
the serving size I did put it in three
different style dishes I did a pretty
decent sized dessert dish a little jelly
jar and then also a dessert goblet some
of the best things about this recipe is
that it is very quick to make just a few
ingredients and it’s something that you
can make ahead and refrigerate and I did
find this recipe online at a website
called cannery comm and I will link the
original recipe and website in the
description below so to make this you’ll
need a 3.4 ounce of instant vanilla
pudding mix 2 cups of cold milk a
15-ounce can of pureed pumpkin
a half a teaspoon of cinnamon and the
original recipe calls for nutmeg and
ground cloves but instead of doing those
separately I did just buy the pumpkin
pumpkin pie spice because it has all
three of those ingredients and I still
use cinnamon in addition to that as well
and then one cup of vanilla sandwich
cookies and I used more than one cup
depending on the size of the dessert
jars to choose so one cup may be enough
and an 8 ounce container of whipped
cream and I did end up running out of
whipped cream compared to the pie
filling that I had left I’m not sure if
I just use more than needed but I would
suggest getting a larger size container
of whipped topping you’ll want to start
by starting a pretty large bowl because
you will mix up the pudding milk and
pumpkin in this one belt so start by
adding your pudding mix to the bowl and
then 2 cups of cold milk and you will
let it set for 5 minutes after you whisk
it up
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after your pudding has sat for five
minutes then you’ll want to add in the
one 15 ounce can of pumpkin
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add half a teaspoon of cinnamon and like
I said instead of doing it not making
ground cloves together I did just use
pumpkin pie spice and on the pumpkin pie
spice I did a quarter teaspoon
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next you’ll want to crush up your
cookies and instead of doing them in a
blender or food processor I just put
them in a ziplock bag and I broke them
up with a wood spoon
and really crushing up the cookies is
what took the longest I was sure if you
used a food processor or a blender it
would be much quicker but this recipe is
really so short and so simple to do
after you get your cookies crumbled up
you’ll just start layering in and you’ll
do a layer of cookie crumbs the puddin
pumpkin mixture Cool Whip and you’ll
repeat it a second time and then when
you get to the last layer the cool whip
I did go ahead and sprinkle some extra
cinnamon on top and then extra cookie
crumbs on top
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this is what they look like finished up
it ended up being a very pretty dessert
and it can be used in such a variety of
ways you can even if you’re doing this
for something that’s a big get-together
you could even do them in little
individual plastic throwaway containers
if you wanted to do it little plastic
cups something that’s easy cleanup but
like I said I did them in three
different styles so you could kind of
see how they each look and I think these
would be fine also in a big glass bowl
as well if you just wanted to skip doing
the individual sizes and doing a big
glass bowl or even in a number 13 clear
cake pan something that you could still
see the layers in but they didn’t even
last a full day in my house they went
really quickly so let me know in the
comments which dish you like the best if
you like the jelly jar style the goblet
style or the clear dessert dish style
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enjoy this fall dessert recipe
you