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Bewitching Pumpkin Mousse Parfaits

Preparation 40 minutes 2017-09-20T00:40:00+00:00 Serves 6 Half Pint Jars     adjust servings


For the Pumpkin Mousse

  • 1-1/2 cups milk
  • 1 box vanilla instant pudding
  • 1/2 - 15 ounce can pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup cool whip

For the Vanilla Cheesecake Mousse

  • 8 ounce cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounce cool whip

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted
  • Optional black sprinkles


    For the Pumpkin Mousse:

    1. Beat milk and pudding with a whisk 2 minutes.
    2. Blend pumpkin and spice.
    3. Stir in Cool Whip.
    4. Pour pumpkin mixture into a large zip top bag . TIP: The easiest way to fill a bag is by inserting it into a tall glass, open up the top and lay over the top of the glass to ensure the bag is as open as it can get.
    5. Set aside for assembly.

    For the Vanilla Cheesecake Mousse:

    1. Beat cream cheese, sugar and vanilla until creamy.
    2. Fold in cool whip.
    3. Place cheesecake mixture into a pipping bag fitted with a large decorative tip.
    4. Set aside for assembly.

    For the Graham Cracker Crust:

    1. In a medium bowl combine graham cracker crumbs, sugar and cinnamon.
    2. Stir in melted butter.

    How to Assemble the Parfaits:

    1. Place 2 heaping tablespoons of graham cracker crust in the bottom of each mason jar. Using fingers lightly press the crumb mixture.
    2. Cut the corner of the zip top bag with the pumpkin mixture and pipe some of it into each jar.
    3. Top with black sprinkles then pipe some of the cheesecake mixture on top.
    4. Repeat this process twice EXCEPT only add 1 HEAPING TABLESPOON of the graham cracker mixture then end with a decorative top of vanilla cheesecake mousse and sprinkles. HERE are the directions on how to make the FELT WITCH HAT.