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    Pumpkin Mousse with Gingersnap Crumbs


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    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
 

 

 

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