Ingredients
| 4 | gingersnap cookies, crushed |
| 1 | tablespoon butter, melted |
| 1 | cup ready-to-eat cheesecake filling |
| 1 | cup pumpkin pie filling |
| 1½ | teaspoons pumpkin pie spice |
| ½ | cup heavy whipping cream |
| ¼ | teaspoon vanilla |
| ¼ | teaspoon powdered sugar |
Directions
In small bowl, stir together crumbled cookie crumbs and melted butter. In medium bowl, combine cheesecake filling, pumpkin pie filling and pumpkin pie spice until blended.
Cover the bottom of 8 shot glasses with a spoonful of the cookie mixture. Put a heaping spoonful of pumpkin mixture in each shot glass on top of cookie mixture. Top pumpkin mixture with another spoon full of cookie mixture and a heaping spoonful of pumpkin mixture until glass is full. Refrigerate.
Before serving, in bowl, combine cream, vanilla and powdered sugar. Using a hand mixer on low speed, beat until soft peaks form. Top each glass with a dollop of whipped cream.
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