3 tablespoons margarine

½ pound gingersnap cookies, coarsely crumbled

2 (8-ounce) packages tofutti cream cheese

1 cup canned pumpkin

½ cup sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon vanilla extract

1 cup pareve whipping cream

Melt margarine and mix with gingersnap crumbs.  Set aside.  Beat together cream cheese, pumpkin, ½ cup sugar, cinnamon, ginger, nutmeg, cloves and vanilla until smooth.  In individual parfait glasses or a large trifle bowl, place a layer of crumbs and then a layer of the cream cheese mixture.  Repeat twice.  Beat whipping cream until soft peaks form.  Gently dollop on top of parfaits or trifle.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!