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Pumpkin Gingersnap Mousse Recipe

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This recipe for Pumpkin Gingersnap Mousse is from Jodie's 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:  
8 oz cream cheese, softened
1/4 c sugar
1 can(s) 15 oz of pumpkin
1 pkg 3.4 oz vanilla instant pudding
2 tsp pumpkin pie spice or 3/4 tsp each cinnamon and nutmeg and 1/4 tsp each cloves and ginger
1 c cold milk
4 oz whipped topping, thawed
24 gingersnaps, annas brand is very good!
Directions:
Directions:
1. In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice until blended.

2. Gradually beat in milk. Fold in whipped topping.

3. 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.

4. Chill until ready to serve. Refrigerate leftovers. Enjoy!
Number Of Servings:
Number Of Servings:
8

 

 

 

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