Pumpkin Parfaits

1 - 15 oz. can Pumpkin pie filling (look for organic!)
1 - 12.3 oz. box Mori-Nu brand organic silken firm tofu
4 ounces Soy cream cheese (Tofutti brand non-hydrogenated)
¼ cup Soy milk or rice milk
½ tsp. Vanilla paste or vanilla extract
2 cups crushed ginger snaps (or crumbled ginger cookies)
Crystallized Ginger Sliced thinly or chopped

• In blender, or with stick hand blender, combine pumpkin pie filling, tofu, soy cream cheese, soy or rice milk and vanilla paste/extract. Mix until well blended and creamy.
• Have six 8 ounce cups, wine or parfait glasses ready.
• Put a heaping tablespoon of crushed ginger snaps at bottom of serving vessel.
• Top with about 2 oz. of pumpkin mixture.
• Repeat steps 3 and 4.
• Refrigerate for at least 2 hours until nicely chilled and flavors are blended.
• Garnish with crystallized ginger before serving.

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