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Bewitching Pumpkin Mousse Parfaits

Serves 6 Half Pint Jars     adjust servings

 

Ingredients

For the Pumpkin Mousse

  • 1-1/2 cups milk
  • 1 (3.4 ounce) box vanilla instant pudding
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 (8 ounce) cool whip tub, divided

For the Vanilla Cheesecake Mousse

  • 1 (8 ounce) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • remaining cool whip from the pumpkin mousse

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 6 tablespoons black nonpareils plus extra for sprinkling on top

Instructions

For the Pumpkin Mousse:

Beat milk and pudding with a whisk 2 minutes.  Blend pumpkin and spice.  Stir in Cool Whip.  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.  Set aside for assembly.

For the Vanilla Cheesecake Mousse:

Beat cream cheese, sugar and vanilla until creamy. Fold in cool whip. Spoon cheesecake 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. Set aside for assembly.

For the Graham Cracker Crust:

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

How to Assemble the Parfaits:

Place 2 heaping tablespoons of graham cracker crust in the bottom of each mason jar. Using fingers lightly press the crumb mixture. Cut the corner of the zip top bag with the pumpkin and cheesecake mixtures and pipe some of it into each jar. Top with 1 tablespoon black sprinkles then pipe some of the cheesecake mixture on top. Add another layer of the graham cracker mixture (1 tablespoon to each jar), follow with pumpkin and end with cheesecake.  Add sprinkles to the top.

Recipe Notes