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Pumpkin-Gingersnap Parfaits

Active Time: 50 minutes
Total Time: 1 hour 10 minutes • Serves: 8

Schnucks nonstick cooking spray
1-1/2 cups chopped pecans
1/4 cup Schnucks honey
1/4 teaspoon salt
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 cups Schnucks vitamin D whole milk
1 can (15 ounces) solid pack pure pumpkin
1 teaspoon Schnucks pumpkin pie spice
1 container (12 ounces) whipped topping, thawed
2-1/2 cups coarsely crumbled gingersnap cookies (about 7 ounces)

1. Line large rimmed baking pan with aluminum foil; spray with nonstick cooking spray. In nonstick 12-inch skillet, toast pecans over medium heat 5 to 6 minutes or until fragrant and lightly browned, stirring occasionally. Add honey and cook 2 minutes, stirring occasionally. Remove skillet from heat; stir in salt. Spread pecans in single layer on prepared baking pan; cool 30 minutes.

2. Meanwhile, in large bowl, with whisk, beat instant pudding and milk 2 minutes; refrigerate 5 minutes. Add pumpkin and pumpkin pie spice; stir until well combined. Refrigerate 10 minutes.

3. Into eight (12-ounce) parfait or water glasses, layer about 1/4 cup pumpkin mixture, 1 tablespoon pecans, 1/4 cup whipped topping and 2 tablespoons cookies; repeat layers. To serve, top each parfait with a dollop of remaining whipped topping and 1 tablespoon pecans. Makes 8 parfaits.

Each serving: about 514 calories, 24 g total fat (8 g saturated), 6 mg cholesterol, 534 mg sodium, 59 g carbohydrate, 4 g fiber, 43 g sugars, 7 g protein

Cook’s Wisdom

Parfaits can be prepared, covered and refrigerated up to 4 hours in advance. Top with whipped topping and pecans just before serving.