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Got this from Womans World magazine from bloggers Adam & Joanne Gallagher who developed this recipe for Betty Crocker!!!! Making it for a dinner party in 2 weeks - can't wait!

Prep filling:

Beat 2 cups heavy cream & 1 tsp vanilla extract until soft peaks form. Chill. In large bowl beat 8 oz room temp cream cheese & 1 can pumpkin pie filling until smooth. Beat 3 tbs confectioners sugar. Taste & add more sugar if desired. Fold half of whipped cream into pumpkin mixure.

Start layering! Crush enough gingersnaps to equal 1 1/2 cups crumbs, (about 27 cookies).

In 6 8 to 10oz glasses layer cookies , then pumpkin mixture, then whipped cream three times - ending with the whipoped cream. Garnish with chuncks of white chocolate. Keep in fridge until ready to eat YOU!!!!