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

a cook

posted:11/5/2011

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.

whansen55

posted:11/3/2011

I noticed I bought the cook and serve pudding instead of the instant. Well my oops became a hit...butterstotch pudding (instead of vanilla)/ 1/4 tsp allspice & 1/4 tsp of nutmeg (instead of pumpkin spice)- amazingly light and delicious

ftblchic76

posted:11/1/2011

I've made this several times for pot lucks and for the holidays. I leave it in a large bowl for pot lucks however. This is wonderful! :)

dmreed531

posted:10/26/2010

Made it twice in one week. Everyone loved it! Will try it in a graham cracker crust next time. Extremely easy to make!

dptigger

posted:11/29/2009

This was fabulous. Easy to make, and a grand addition to my Thanksgiving menu. Everyone was raving about this item.

Genlaren

posted:11/15/2008

I loved this recipe. The mousse is fantastic. In addition to the sugared pecans, I baked some fresh gingersnaps and crumbled those on. Absolutely wonderful.

slsturm

posted:10/23/2008

This recipe is awesome. I lightened it up by using fat free milk, sugar-free/fat-free pudding, light cool whip and Splenda brown sugar....it was DELICIOUS!

q4anne

posted:6/1/2007

The praline topping was the best part

LinnieB3

posted:12/27/2006

I liked this better than the conventional pumpkin pie. It was lighter and tastier... just delicious!

KCBELL

posted:11/22/2005

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.