Graham cracker crust in the bottom of shallow mason jars. I baked the crust in the jars.
The whole mission behind this one was egg free. Graham crackers and both puddings are egg free! Score!
I cooked up the chocolate pudding and before it set, I spooned a layer on top of the crust. This is a very rich dessert. A little goes a long way. Why did I do stove top chocolate pudding? Because that's what Aunt Maggie makes. It's tradition. (It's also Gleuten Free, where instant is not.) Pumpkin spice was not available to me in stovetop.
So then I made the pumpkin spice pudding and before IT set I spooned a layer on top of the chocolate pudding. Once again a little goes a long way and you really want to save room for whipped cream and garnish.
Next I made whipped cream in the kitchen aid mixer with the whisk attachment. About half the small carton of whipping cream. A pour of vanilla and powdered sugar til it tastes right. Whip it. Whip it real good. Until it's aaaaaaalmost starting to turn buttery. This will help it keep it's shape and not collapse. I wish I had whipped mine a bit more. This is why I did not use a can of whipped cream.
Dallop your "whipped -real good-cream." (Giggle with me as I just noticed auto correct made dallop Fallopian. I'll go fix it.)
Use a vegetable peeler to shave the skinny side of a Hershey's milk chocolate bar. Celebrate the triumph of some if the shavings turning to beautiful curls. Put the lids on them, then stick them in the fridge to chill until you're ready to conveniently transport them to your shindig.