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Apple Mousse Cake




Source of Recipe


Internet


List of Ingredients




3 packages (3 ounces each) ladyfingers
4 ounces (1 cup) pecans, coarsely chopped
1 can (16 ounces) applesauce
2 tablespoons light brown sugar
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
1 package (4-serving size) instant vanilla pudding & pie filling mix
12 ounces frozen lite dessert topping, thawed


Recipe



Line side, then bottom, of 9" x 3" springform pan with ladyfinger halves, split side inward. Break ladyfingers as necessary to cover bottom completely; set aside.
Spread half the nuts on a baking sheet; bake at 350 degrees fro 8 to 10 minutes until lightly browned, or put into small microwavable bowl and microwave on high (full power) for 3 to 4 minutes, stirring once. Cool completely.

Blend applesauce, brown sugar spices, and dry pudding mix; set aside for 2 minutes to thicken.

Spread 1/3 of the whipped topping over bottom of ladyfinger-lined pan. Fold another 1/3 of the topping and the untoasted nuts into applesauce mixture; pour into ladyfinger-lined pan and spread evenly. Lightly press remaining ladyfingers, spoke fashion with split side down, covering top of filling. Spread remaining whipped topping over all and scatter toasted nuts on top.

Wrap tightly and freeze at least 12 hours. Move cake to refrigerator 1½ hours before serving.

10 to 12 servings