3/4cupprepared Gingerbread Puddingaccording to pkg directions
Additional Cool Whip for toppingOptional
Wilton Gingerbread Men for garnishOptional
Place the Gingerbread Oreos in the food processor and pulse a few times, until you have fine crumbs for the crust.
Divide the crumbs between six parfait cups or small canning jars. Gently press the crumbs into the bottom of each serving dish
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, combine cream cheese, confectioners' sugar, pumpkin pie spice, vanilla extract, Gingerbread Pudding. Mix on low speed until all ingredients are well combined.
Using a rubber spatula, fold in Cool Whip until completely incorporated.
Spoon or pipe cheesecake filling into each serving cup.
If desired, pipe additional Cool Whip onto each mini cheesecake, then place one Wilton Gingerbread Man on top of the whipped cream for a festive look.
Store in refrigerator until ready to serve.
- If you can't find the Wilton Gingerbread Men, or want to make these cheesecakes for a different occasion, simply sprinkle the whipped cream on top of each mini cheesecake with a little pumpkin pie spice.
- I have not attempted to make this recipe using fresh whipped cream, so I cannot attest to the outcome.
- Cheesecakes are best served the day the are made, but will store in refrigerator for up to one day