For the Pumpkin Pudding

• In a medium bowl, add the white chocolate. In a microwavable safe bowl, heat the cream until hot and bubbly. Pour the hot cream over the white chocolate, let it sit for 5 minutes stir and set aside.
  8 ounces white chocolate, ⅓ cup heavy whipping cream
• In a large bowl, add the cold milk, sweetened condensed milk, pumpkin puree, and pumpkin spice, and mix. The mixture will be slightly clumpy and thin. That's okay. Sprinkle the vanilla pudding mix over the top. Whisk together until smooth. This will take 2–3 minutes. I prefer a hand whisk, not a hand mixer, because it will get clumpy. Let it sit in the fridge for 10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  3.4 ounce package instant vanilla pudding mix, 1 ¼ cups cold milk, 1 can, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold the whipped cream into the pudding mixture.
• To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a thin layer of pudding on the bottom, then add a neat layer of whole gingersnap cookies and you can crush some pieces to fill in the gaps, and drizzle with about half of the of the white chocolate ganache. Repeat to make 2 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies stay soft.
  1 box of gingersnap cookies
• Gently wrap with plastic wrap and allow it to sit in the fridge for at least 6 and up to 24 hours to soften up.
• When youre ready to serve, in a large bowl with an electric hand mixer, whip the heavy cream until soft peaks, Unwrap the plastic wrap from the top and gently spread the whipped cream on top, sprinkle crushed gingersnaps, and white chocolate chips. Scoop and serve!
  ½ cup heavy whipping cream, 2-3 crushed Gingersnap cookies, White chocolate chips