Wednesday, October 6, 2010

Pumpkin Parfaits

Pumpkin Week, episode 3:

I've been badgered for some fall desserts (not to name names, Kim), so here we go: Pumpkin Parfaits. My original intent was to center this creation around pumpkin mousse, but the grocery store had no canned pumpkin in stock, so I improvised.

I bought the only pumpkin item available in the baking aisle: Pillsbury Pumpkin Bread mix. I wasn't sure how I would incorporate it at first, but it all came together. I also bought Jell-O butterscotch pudding mix, ginger snaps, and plenty of Cool Whip.



I pretty much made them up as I went along, but these were the layers:

1. Butterscotch mousse (see below)
2. Cubes of pumpkin bread
3. Cool whip
4. Crushed ginger snaps
5. Topping: cinnamon sticks and sprinkled pumpkin pie spice


Butterscotch mousse: half pudding, half cool whip, set in the fridge for 2 hours.

These babies were delicious. And layered in martini glasses, they looked adorable. One warning: at first they seem oh-so-light with all that Cool Whip, but by the end of the glass the richness takes over. Happy Fall.

3 comments:

  1. Important note: not all were served in adorable martini glasses. Also--you forgot the layer of ground beef and peas.

    ReplyDelete
  2. That Nate guy is pretty hilarious... ground beef and peas. LMFAO.

    ReplyDelete

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