Tropical Snap-Pumpkin Pudding

• 2 (11-ounce) cans mandarin oranges in light syrup
• 1/4 cup orange juice
• 1 (8-ounce) tub light cream cheese, softened
• 1 (15-ounce) can pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 cups sifted powdered sugar
• 16 gingersnaps
• 1 cup frozen reduced-calorie whipped topping, thawed

1. Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).
2. Combine the orange juice and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Add pumpkin, cinnamon, ginger, and cloves; beat well. Gradually add sugar, and beat until well-blended.
3. Spoon 1/4 cup pumpkin mixture into each of 8 ramekins or custard cups. Crush 1 gingersnap into large pieces with your hand, and sprinkle on top of pumpkin mixture. Top with 1/4 cup orange segments and 1/4 cup pumpkin mixture. Chill for at least 1 hour.
4. Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.

mandarin oranges, orange juice, light cream cheese, pumpkin, ground cinnamon, ground ginger, ground cloves, powdered sugar, gingersnaps, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/tropical-snap-pumpkin-pudding (may not work)