• 24 gingersnaps plus additional for garnish
  • 1/4 cup unsalted butter, melted
  • 2 cups Libby’s Pumpkin Pie Mix
  • 2 8 ounce containers whipped cream cheese
  • 1 6.5 ounce can Reddi-wip
  • 1 cup toasted pecans, chopped
  • Warmed caramel sauce
  • 6 mason jars (or glasses)


Crush gingersnaps into crumbs and mix in the butter. Sprinkle 2 tablespoons of the crumbs into each jar. Refrigerate.

Mix together the pumpkin and cream cheese. Put 1/3 cup in the bottom of each glass, top with 2 tablespoons more gingersnap crumbs, 1 tablespoon of the pecans and a 1-inch layer of Reddi-wip. Repeat with 1/3 cup pumpkin. Refrigerate until serving time.

Just before serving, top with another 1-inch layer of Reddi-wip and sprinkle with pecans and top with a gingersnap. Drizzle with caramel and serve.

Recipe reprinted by permission of Nestle, ConAgra. All rights reserved.

RecID 305