Best Pumpkin Mousse
242
"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."
Ingredients
| 8 | ounces |
cream cheese
1 package, softened |
|
| ¼ | cup |
sugar
|
|
| 15 | ounces |
canne pumpkin purée
solid-pack, puree, not pie mix, 1 can |
|
| 3.4 | ounces |
instant pudding mix, vanilla
1 package |
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 1 | cup |
milk
cold |
|
| 4 | ounces |
whipped cream
cool, thawed, 1 carton |
|
| 24 | each |
gingersnap cookies
|
* |
Directions
In large mixer bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin.
Add pudding mix and pie spice; blend well. Gradually beat in milk. Fold in Cool Whip.
Spoon about ¼ cup each into each serving dish.
Crumble 2 gingersnaps over each.
Divide remaining pumpkin mixture among dishes.
Garnish with a whole gingersnap.
Chill until ready to serve.
Refrigerate leftovers.
Nutrition Facts
Serving Size 127g (4.5 oz)Amount per Serving
Calories 17460% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 37mg
12%
Sodium 124mg
5%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
7%
Sugars g
Protein
8g
Vitamin A 185%
•
Vitamin C 4%
Calcium 8%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
