I first saw this recipe on Rachel Ray and ABSOLUTELY love it!!! It makes the best dessert and I've only heard great things in response! It's super easy and if you love pumpkin pie, you'll love this.
(I posted this one for you Missy! ;-) Love ya!)
INGREDIENTS
1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)
PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.
In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
Top with some ground cinnamon or more whipped cream if you like, and serve cold.
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