Pumpkin Praline Mousse Cake

1
(0) 0 Reviews
Prep Time
30
min.
Total Time
3
hr.
Servings

12 servings

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.

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What You Need

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Make It

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  • 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.

Variation

Prepare using JELL-O Vanilla Flavor Sugar Free Fat 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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 15mg
Sodium 380mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 22g
Protein 3g
   
Vitamin A 110 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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