Tropical Snap-Pumpkin Pudding

10 ingredients
4 steps

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. 1
    Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).
  2. 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. 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. 4
    Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.

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