Try this Pumpkin-Gingersnap Parfaits recipe, or contribute your own.
Suggest a better description1. 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 1/2 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.
Note: Parfaits can be prepared, covered and refrigerated up to 4 hours in advance. Top with whipped topping and pecans just before serving.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 625 | ||
Calories from Fat: 302 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 555.9mg | 19 % | |
Potassium 666.3mg | 18 % | |
Total Carbohydrate 75.3g | 22 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 71.5g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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