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.

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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.

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a cook

posted:11/19/2002

My family enjoyed this as an alternative to traditional pumpkin pie...without the calories of the crust! The second time I made this I substituted instant butterscotch pudding for the vanilla and it was even better!!

doobie214

posted:11/17/2002

very easy and satisfying with out making a pie