This recipe was made up with grandchildren in mind. We wanted to include fruit and wanted them to participate in the preparation. Their assignment can be to crush the gingersnaps; it can be quite a holiday ritual.
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
1 cup frozen reduced-calorie whipped topping, thawed
How to Make It
Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).
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.
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.
Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.