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PUMPKIN MOUSSE WITH GINGERSNAP CRUMBS
1 (8 oz) pkg cream cheese, softened 1/4 cup sugar 1 (16 oz) can pumpkin 1 (3.4 oz) pkg instant vanilla pudding mix 2 teaspoons pumpkin pie spice 1 cup cold milk 1 (4 oz) carton frozen whipped topping, thawed 24 gingersnaps
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice; mix well. 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 serving. Refrigerate leftovers.
Servings: 8 Adaptec from source: Taste of Home Meals in Minutes Volume 3, 2000
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