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Desserts

Pumpkin Praline Mousse Cake

photo by:kraft
Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight—and it's ready for the freezer in a mere 20 minutes.
time
prep:
30 min
total:
3 hr
servings
total:
12 servings

What You Need

1
cup  finely crushed gingersnap cookies
1-1/3
cups  PLANTERS Pecans, chopped, divided
2
Tbsp.  sugar
5
Tbsp.  butter or margarine, melted
2
pkg.  (3.4 oz. each) JELL-O Butterscotch Instant Pudding
1
cup  cold milk
1
can  (15 oz.) pumpkin
1-1/4
tsp.  pumpkin pie spice
2
cups   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375°F.

MIX crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.

BEAT pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.

SPRINKLE remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

Kraft Kitchens Tips

Variation
Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Variation
This luscious dessert can be frozen as directed or it can be refrigerated for 4 hours.
Pumpkin Praline Mousse Squares
Prepare as directed, substituting 13x9-inch pan for springform pan. Cut into 12 squares to serve.
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