Sunday, December 8, 2013

No Bake Gingerbread Cheesecake Parfaits

I am so happy to report that with a little over 2 weeks left until Christmas, my shopping list is almost all crossed off!

With stocking stuffer's left and a few last minute gifts, I am REALLY patting myself on the back these days. Usually I am the shop-until-the-last-minute kind of gal.

So the fact that I have most of it done warrants a delicious dessert! And if you haven't started your shopping yet, you will still want to shed a few stressed out tears into this dessert:

Spicy gingerbread cookies meet cream cheese, gingerbread pudding, and fresh whipped cream!

And please tell me these Wilton Gingerbread people aren't the cutest!? I found mine at Walmart, along with a few others that I cant wait to share with you!

Plus, since there is no baking involved it can easily be whipped toghether (pun intended).

So pour a glass of eggnog, bump N*Sync Holiday music, and make some amazing No Bake Gingerbread Cheesecake Parfaits.

For the Crust:
12 Gingerbread cookies, crushed

For the Filling:
1 box (4 serving size) vanilla pudding mix
2 cups cold milk
1 Tablespoon molasses
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 (8-ounce) package of cream cheese, softened
1/3 cup powdered sugar
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 ounce tub of Cool Whip

For the Topping:
1 cup heavy cream
1 Tablespoon powdered sugar

Decorative gingey people

Place the gingerbread cookies in your food processor or blender and pulse until you have fine crumbs. Press the crumbs into the bottom of your parfait dishes. Set aside.

In a medium bowl, whisk together vanilla pudding mix, milk, molasses, ground ginger, and cinnamon for 2 minutes or until pudding starts to thicken. Cover and place in the refrigerator for 5-10 minutes so it can set up.

In a large bowl using a hand mixer, beat the cream cheese and powdered sugar  until smooth and combined. Add in 3/4 cup of the prepared pudding, pumpkin pie spice, and vanilla extract. Beat until all of the ingredients are incorporated. Using a rubber offset spatula, gently fold in the cool whip until combined.

Spoon or pipe the filling onto the crumbs in the parfait glasses and place in the fridge while you make the whipped cream.

In a medium bowl, whisk/beat the heavy cream and powdered sugar on medium speed until stiff peaks form. Pipe the whipped cream over the cheesecake filling in a circular fashion, and place a gingerbread person on top!

Enjoy this creamy and spicy treat! You can store the parfaits in the fridge for 24 hours however, they are best served (and enjoyed) the day they are made!

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