Pumpkin Pudding Parfaits

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2 cups Boston Salads® Pumpkin Pudding

8oz cream cheese (softened to room temperature)

8oz frozen whipped topping, like Cool Whip® (thawed)

1/4 cup sugar (optional)

2 cups whipped cream (store bought or homemade)

8 graham crackers, crushed

2-3 large piping bags (optional)

  1. In a large bowl with electric mixer, blend the 8oz of cream cheese with a 1/2 cup of pumpkin pudding.
  2. At a slower speed, mix in the whipped topping. (Option to add 1/4 cup of sugar to increase sweetness based on taste preference).
  3. Sprinkle a layer of the crushed graham crackers on the bottom of serving dish(es).
  4. Using a spoon or piping bag (especially useful for smaller/narrow serving dishes), add a layer of the Pumpkin Pudding .
  5. Follow with a layer of the whipped cream & sprinkle more of the crushed graham cracker on top.
  6. Add a layer of the cream cheese mixture and then Pumpkin Pudding again.
  7. Top with a final layer of whipped cream and sprinkle with graham cracker crumbs.
  8. Refrigerate for at least 2 hours to allow cream cheese layer to set.

Serves approximately 6


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