Pumpkin Mousse Parfaits

• 1 cup milk, sweetened condensed (I used Fat Free)
• 15 ounces pumpkin puree (canned) puree, 1 can
• 8 ounces cream cheese softened, (I used low fat)
• 8 ounces heavy whipping cream (Fat Free)
• 12 each gingersnap cookies crushed
• 1 x pecans sweetened, toasted and chopped

1. Combine the sweetened condensed milk and pumpkin in a bowl.
2. Add in the cream cheese and beat until smooth.
3. Stir in the chopped nuts
4. In parfait glasses, place 2 tablespoon of cookie crumbs, layer with pumpkin mixture, and the whipped cream.
5. Repeat
6. Shill at least 2 hours in the refrigerator.
7. Sprinkle a dash of cinnamon on top and serve with an additional gingersnap or two.

milk, pumpkin puree, cream cheese, heavy whipping cream, pecans

Taken from recipeland.com/recipe/v/pumpkin-mousse-parfaits-54583 (may not work)