Spiced Pumpkin Mousse Parfaits

1 8oz block cream cheese softened
1 15oz can of pumpkin puree
1 box vanilla instant pudding (4 serving size)
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup heavy whipping cream very cold
1/3 cup powdered sugar
20 ginger snaps coarsely crushed (plus 8 whole gingersnaps for garnish)

In a medium sized bowl, beat cream cheese with an electric hand mixer for 1 minute. Add pumpkin, pie spice (or cinnamon) and powdered vanilla pudding mix. Beat until smooth and fluffy. Set aside. In a separate, chilled bowl, beat whipping cream until frothy. Add powdered sugar and beat to stiff peaks. In 8 clear glasses, put a layer of pumpkin mixture, a few crushed ginger snaps and a layer of whipped cream. Continue layering, finishing with a dollop of whipped cream and a whole cookie on top. Serve immediately or refrigerate for up to 3 hours before serving.