When I need a dessert in 20 minutes or less, I make this versatile and delicious cream pie. I was thrilled to discover grocery stores are carrying pumpkin spice pudding (by Jell-O) this year to feed into the pumpkin spice craze of the decade.
To make it more festive, I made a gingersnap crust and topped it with gingersnaps.
1. Whip 1 cup whipping cream with two tablespoons of sugar and a dash of vanilla.
2. Add 1 cup sour cream
3. Stir in 1 3.5 oz packet any flavor pudding.
(I used pumpkin spice)
4. Pour into a graham cracker or ginger snap crust.
(For the crust, I combined 1 1/2 cups of ground ginger snaps, 1/3 cup of white sugar, 6 tbs of melted butter. Bake in a 375F oven for 8 mins. Cool.)
5. Garnish with whipped cream, cookies, chocolate shavings, or whatever suits your fancy.