- 20 Minutes
- Makes 6 Servings
- Using a hand mixer, blend heavy cream, 1/4 cup of powdered sugar, and vanilla extra until soft peaks form.
- In a separate bowl, blend cream cheese, pumpkin puree, 3/4 cup of powdered sugar, and cinnamon until smooth. Fold 1/2 cup of whipped cream into the pumpkin mixture.
- In small glasses, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Top each portion with crushed gingersnaps and serve!