ThanksGiving Dinner ideas-Recipes?

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My family started making this yummy dessert only a year or two ago, but it is already a favorite! I saw this on the Racheal Ray show. Pumpkin Pudding 1- 14 oz can sweetened condensed milk 1- 15 oz can pumpkin puree (not pumpkin pie mix) 1- teaspoon ground cinnamon 1- teaspoon ground allspice 1- teaspoon ground clove 1- teaspoon ground ginger 1- 5.1 oz package instant vanilla pudding mix 3- cups heavy cream 1- 12 oz box Ginger Snaps Yields: 8 servings Preparation: In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain. To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 hours and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture). This is great because even those who don't like pumpkin pie (like me) will love it! As Racheal would say, it's yummo!