2 c whipping cream, whipped (or frozen, thawed whipped topping)
1 t vanilla
1 1/2 c pumpkin pie mix (if you use plain, add pumpkin pie spice & powdered sugar to taste)
8 oz cream cheese, softened
3 T powdered sugar
1 1/2 c crushed gingersnap cookies
12 Caramel or Pumpkin Hershey Kisses (2 for the chef)
Mix vanilla into whipped cream or topping & refrigerate until ready to use
Beat cream cheese with powdered sugar until creamy; beat in pumpkin pie mix. Gently fold in half of the whipped cream mixture.
Assembly: In bottom of small glasses layer crushed cookies, pumpkin mixture and a dollop of whipped cream. Top with a Kiss!
Note: If you use real cream, top just before serving or your dollop will be flat.
Makes 8-10 servings.