gingersnap cookies, crushed
tablespoons butter, melted
cup ready-to-eat cheesecake filling
cup pumpkin pie filling
teaspoons pumpkin pie spice
cup heavy whipping cream
teaspoon powdered sugar
In small bowl, stir together crumbled cookie crumbs and melted butter.
Cover the bottom of 8 shot glasses with a spoonful of crumb mixture.
In medium bowl, combine cheesecake filling, pumpkin pie filling and pumpkin pie spice until blended.
Spoon a heaping spoonful of pumpkin mixture in each shot glass on top of crumb mixture.
Top pumpkin mixture with another spoonful of crumb 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.