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Pumpkin Mousse Shooters Recipe

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This recipe for Pumpkin Mousse Shooters is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz. fat-free cream cheese, softened
1 can (15 oz.) solid-packed pumpkin
3/4 cup fat-free milk
1 package vanilla fat-free instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed
Directions:
Directions:
Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth. Fold in 1 1/2 cups whipped topping.

Spoon mousse into each of the shooter or dessert glasses. Spoon whipped topping over mousses in each glass. Top with more pumpkin mousse. Cover and refrigerate for about an hour. Before serving, top each shooter with remaining whipped topping and gingersnap cookie crumbs.

 

 

 

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