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Best Pumpkin Mousse
Ingredients:

8 ounces cream cheese 1 package, softened
1/4 cup sugar
15 ounces pumpkin puree (canned) 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

Instruction:

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 1/4 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.

Source: recipeland.com