Pumpkin Mousse Parfaits

Pumpkin Mousse Recipe


1-1/2 cups milk

1 box vanilla instant pudding

1/2 – 15 oz. can pumpkin

1/2 tsp. pumpkin pie spice

1/2 cup cool whip


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.


Vanilla Cheesecake Mousse Recipe


8 oz. cream cheese

1 cup sugar

1 tsp. vanilla extract

8 oz. cool whip


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


Graham Cracker Crust Recipe


1 cup graham cracker crumbs

2 T. sugar

1 tsp. cinnamon

1/4 cup butter, melted


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


How to assemble 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 mixture and pipe some of it into each jar.  Top with black sprinkles then pipe some of the cheesecake mixture on top.  Repeat this process twice EXCEPT only add 1 HEAPING TABLESPOON of the graham cracker mixture then end with a decorative top and sprinkles.


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