Recipe: Pumpkin Mousse (using pudding mix)

PUMPKIN MOUSSE

1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 (16 oz) can solid-pack pumpkin puree (not pie filling)
1 (3.4 oz) pkg instant vanilla pudding mix (use dry)
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 (use dry) 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
Source: Taste of Home Meals in Minutes; Volume 3, 2000