Pumpkin Mousse
If you've had your fill of pumpkin pie, this cool and creamy mousse is just right for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner.8 ServingsPrep: 10 min. + chilling
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- 1 cup cold milk
- 1 carton (4 ounces) frozen whipped topping, thawed
- 24 gingersnaps
Directions
- In a large bowl, beat cream cheese and sugar until smooth. Beat in
- pumpkin. Add pudding mix and pie spice until blended. Gradually beat
- in milk. Fold in whipped topping.
- Spoon about 1/4 cup each into serving dishes. Crumble 2 gingersnaps
- over each. Divide remaining pumpkin mixture among dishes. Garnish
- with a whole gingersnap. Chill until ready to serve. Refrigerate
- leftovers. Yield: 8 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 335 calories, 16 g fat (10 g saturated fat), 35 mg cholesterol, 409 mg sodium, 44 g carbohydrate, 3 g fiber, 5 g protein.