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Tropical Snap-Pumpkin Pudding

Yield 8 servings
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.

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

Nutrition Information

  • calories 328
  • caloriesfromfat 24 %
  • fat 8.7 g
  • satfat 4.4 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 4.9 g
  • carbohydrate 59 g
  • fiber 2 g
  • cholesterol 23 mg
  • iron 1.8 mg
  • sodium 194 mg
  • calcium 89 mg

How to Make It

  1. Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).

  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. 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. Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.