Praline Pumpkin Mousse

photo by:kraft

I have made this numerous times and everyone ALWAYS wants the recipe. I now make the lower fat version and love it just as well.

posted by

a cook

on 11/5/2011

time

prep:

15 min

total:

4 hr 15 min

servings

total:

Makes 10 servings, 1/2 cup each.

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cup cold milk

can (15 oz.) pumpkin

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1-1/4

tsp. pumpkin pie spice

cups thawed COOL WHIP Whipped Topping

1/2

cup chopped PLANTERS Pecans

Tbsp. butter or margarine, melted

1/3

cup packed brown sugar

Make It

BEAT first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.

REFRIGERATE 4 hours. Meanwhile, toss nuts with butter and sugar.

SPRINKLE nut mixture over desserts just before serving.

Kraft Kitchens Tips

Healthy Living

Save 70 calories per serving by preparing with fat-free milk, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute

Substitute PLANTERS Walnuts for the pecans.

Special Extra

Garnish with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.

Rate recipes, or edit your previous ratings and more. Sign In

BettyOwens1

posted:12/4/2004

Heavenly!!!

atomlinson

posted:12/1/2004

I agree with the comment below. I did the same exact thing and it turned out very well. My family does not eat as healthy as I do, so I always try to sneak in things here and there and it worked, no one knew it was virtually fat free. Not to mention the fact that it was a breeze to make! I look forward to making it again!

amgeno

posted:11/30/2004

I made this last wk for the holiday and we are trying to eat healthier so I replaced the milk w/ fat free milk / the pudding w/ fat free pudding and the cool whip w/ you got it fat free cool whip... I cut the calories &fat in half and no one had any idea it was a fat free mousse ... until later when I told them .. they were schocked .. it was a Big Hit and I shared this recipe at my lastg Weight Watchers meeting... thank you...amg

ode_to_fantasy

posted:11/25/2004

i was so excited to find this recipe and even more excited by how it turned out! i put it on a graham cracker crust. i'm not domestic at all, but this is definitely going to be part of the thanksgiving feast from now on.

ivemgarcia

posted:11/24/2004

I don't know if this dessert will make it to our dessert table tomorrow. Great recipe!!!!

bbruere

posted:11/19/2004

I put this in a graham cracker pie crust - and won an office Pie Contest! Lots of folks asking for the recipe, too!

a cook

posted:11/16/2004

I actually made this recipe with sugar-free pudding and Lite Cool Whip because my husband is on the South Beach diet. It was fantastic! You could not even tell. You can also substitute more Cool Whip instead of the topping. I am making it for Thanksgiving. I actually think it is BETTER than pumpkin pie because it is so nice and light. LOVE IT!

Snuss

posted:9/28/2004

I varied this recipe by lining a 9x13" pan with cinnamon graham crackers, and layered the filling between additional crackers, topping it with the toasted pecans. Then I froze it overnight, cut it into neat squares and served it to my writer's class. Everyone had seconds! The crackers meld with the filling and make for an outstanding texture.

a cook

posted:3/11/2004

We made this recipe for Thanksgiving and have made it many times since. It's very good and was a big hit with everyone that had it.

cerezaroja

posted:1/8/2004

simply delicious!