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Praline Pumpkin Mousse

Praline Pumpkin Mousse recipe
photo by:kraft
You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge—and 4 more hours from wowing your guests with them.
15 min
4 hr 15 min
10 servings, 1/2 cup each
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I made this last Thanksgiving and it was a big hit.every one asked me if i was going to make it again for this Thanksgiving because they loved it,but this year i will have to make a double batch,the second one will be in a graham cracker crust.
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!
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
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.
I don't know if this dessert will make it to our dessert table tomorrow. Great recipe!!!!
I put this in a graham cracker pie crust - and won an office Pie Contest! Lots of folks asking for the recipe, too!
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!
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.
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.
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