Ingredients
-
3
-
4
-
1/2
-
1
-
3
-
1
-
1/4
-
1/4
-
8
-
-
-
-
-
-
Directions
These can be made ahead and kept chilled until ready to serve. Of course, if youd rather use larger glasses, you can make 8 servings and double the filling.,My whipped topping of choice is Truwhip, and Im excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs.,Pumpkin Roll Cake,Pumpkin Butterscotch Bars,Skinny Pumpkin Pie,Mini Pumpkin Chocolate Chip Muffins,Pumpkin Pecan Banana Bread
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Steps
|
1
Done
|
In a Large Bowl Beat the Cream Cheese Until Smooth With an Electric Mixer |
|
2
Done
|
Add the Pumpkin, Vanilla, Sugar, Pumpkin Pie Spice, Nutmeg and Cinnamon. Beat Until Well Combined and Creamy. |
|
3
Done
|
Use a Spatula to Fold in 5 Oz (1-1/2 Cups) of the Whipped Topping; Combine Until No Streaks Remain. |
|
4
Done
|
Place in a Piping Bag or Ziplock Bag With a Corner Snipped Off. |
|
5
Done
|
to Assemble: Sprinkle 1/2 Teaspoon of Graham Cracker Crumbs on the Bottom of Each Shot Glass. Pipe a Layer of Pumpkin Cheesecake Onto the Graham Cracker Crust (about 1 Tbsp) Followed by a Layer of Whipped Topping. Repeat a Second Layer and Finish With Another Sprinkle of Crumbs. |
|
6
Done
|
Insert Small Spoons and Refrigerate Until Ready to Serve. |
