Tropical Snap-Pumpkin Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe was made up with grandchildren in mind. We wanted to include fruit and wanted them to participate in the preparation. Their assignment can be to crush the gingersnaps; it can be quite a holiday ritual. Ingredients:
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 |
Directions:
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.
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