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.
What You Need
Original recipe yields 12 servings
1 cup finely crushed gingersnap s
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 Flavor 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
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Let's 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.
Prepare using JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.