Pumpkin Mousse Recipe - Kraft Recipes

What You Need

3

cups cold fat-free milk

2

pkg. (1.5 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1

can (15 oz.) pumpkin

1

tsp. pumpkin pie spice

1

cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping

Make It

BEAT milk and pudding mix in medium bowl with whisk 2 min. Blend in pumpkin and spice.

STIR in COOL WHIP.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Special Extra

For a simple, but elegant, presentation, spoon pudding mixture evenly into 12 wine glasses or other stemmed glasses before chilling.

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mrsrood

posted:3/15/2012

the only thing i don't like is that I want to eat all of it

brendammichel

posted:3/12/2012

What can I say? Low sugar,low-lowfat, low carbs and fibrous! This recipe is baad!!! If your diet can afford it you can crumble some graham crackers on top. As someone else said it is better than pumpkin pie because it is airy. Make it, store it in those little one serving Glad bowls and introduce dessert back into your diet!

a cook

posted:12/14/2011

Had the neighbors over for dinner and they and my husband loved it..had to send the neighbors home with some of the mousse that was leftover. Will definately make again

lgreise

posted:11/22/2011

Tasty, smooth and creamy. I made this last year for my diet-challenged Thanksgiving dinner guests. They liked it so much they requested it for this year.

aprentice08

posted:10/22/2011

Simple,easy treat. Good for craving pumpkin and easy on the calories.

CodyTheTexan

posted:4/21/2011

I love pumpkin so im gonna have to try this bad boy out! :)

mellow0911

posted:2/15/2011

Taste just like pumpkin pie. Only problem I couldn't stop eating it

kmburke12

posted:1/12/2011

Great flavor really enjoyed this easy dessert.

deelazia

posted:11/23/2010

delicious!! however i did find that it needed a little more pumpkin pie spice...

a cook

posted:11/5/2010

This tastes wonderful and low cal to boot. It makes so much though that I could have made 1/2 the receipe. Next time I will use it as a no-bake pie filling. OR put it in individual tart shells a new twist.