▢20 ginger snaps or pumpkin oreos (you can use more if needed) ▢4 oz cream cheese softened ▢1/4 cup butter ▢1/2 cup powdered sugar ▢16 oz cool whip divided ▢3.4 oz package pumpkin instant pudding ▢1 1/2 cups milk ▢white chocolate bar to make curls with (I use vanilla candy coating)
To commence, pulverize the Gingersnaps. To achieve a highly refined amalgamation, grate the cookies in a food processor.
Align a few tablespoons into the undersides of multiple cups (the exact proportions will vary based on the dimensions of the cups utilized).
Cream together the butter, cream cheese, powdered sugar, and one-half of the cool whip in a medium basin. After thoroughly blending, spoon in cookie fragments.
Combine the instant pudding and milk in a separate bowl to create the pudding. Whisk until a dense pudding forms. Pour over the layer of cream cheese.
Apply Cool Whip on top. Shaved white chocolate and cookie fragments should be added.
Preferably serve one hour after restraining.