This is a delicious and fun Thanksgiving dessert. Give it a try this year!
What You'll Need:
8 ginger snap cookies, crumbled
1 Tablespoon butter, melted
8 ounces cream cheese, softened
1/2 can pumpkin puree
1 Tablespoon brown sugar tightly packed
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 cup powdered sugar
8 and 4 ounces whipping cream, divided
What to Do:
In a good processor, pulse cookies until crumbed. Place cookie crumbs in a mixing bowl and add melted butter and stir until completely blended.
Using a small spoon or mini spatula, gently pack 2 teaspoons of crumbled cookie mixture into the bottom of each shot glass. This should fill about 15 shot glasses total. Reserve extra crumbs to sprinkle on top when shooters are done.
In a large bowl using an electric hand mixer, beat cream cheese, pumpkin puree, brown sugar and pumpkin spice. Blend well. Add remaining vanilla and 4 ounces of whipped cream. Beat until completely blended.
Place cream cheese pumpkin mixture in a zip lock bag and cut a 1-inch hole in the corner. Squeeze mixture into shot glasses.
In a separate Ziploc bag, place remaining whipped cream and squeeze on top of pumpkin mixture. Sprinkle remaining cookie crumbs on top of each shooter. Refrigerate until ready to serve. Serves 15.