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Dessert Recipes

Pumpkin Ice Cream Parfait

Serve in Chinet Cut Crystal cups!

Bake the gingerbread according to the package directions; cool completely.
Once cooled, crumble the gingerbread. Set aside.
Blend the ice cream, pumpkin and spices together using a handmixer.
Fill a Chinet Cut Crystal cup with alternating layers of gingerbread crumbles and ice cream mixture, starting with the gingerbread.
Top with whipped cream; sprinkle with pumpkin pie spice and top Gingersnap. Serve immediately.

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