Ingredients
3/4 cup 2% milk1 package (3.4 ounces) instant vanilla pudding mix2 cups whipped topping1 cup canned pumpkin1/2 teaspoon pumpkin pie spice1 cup chopped pecans32 gingersnap cookies, crushed (about 1-1/2 cups)Optional: Additional whipped topping and chopped pecans
Preparation
In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans.
Spoon half of the mixture into 6 parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
