Recipe by Kraft Desserts
"You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them."
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1 (15 ounce) can
2 (3.4 ounce) packages
JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/4 teaspoons
pumpkin pie spice
thawed COOL WHIP Whipped Topping
chopped PLANTERS Pecans
butter or margarine, melted
Simple and very comforting. I used FF half-n-half, SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it!
Good and healthy
This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated, so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip.
This is not a gourmet recipe however, it is a very yummy dessert for the fall. My son could eat the whole bowl. Sometimes I put the mixture in a graham cracker pie crust and then top with the pecans. Very pretty and different than the usual pumpkin pie.
HUGE HIT! EASY! YUMMY! I have made this several times since the first. I have even tried it with lower fat ingredients and still just as yummy! Great on top of a graham cracker crust or with ice cream too if you are feeling really indulgent!
I used sugar free jello and poured the mousse into a graham cracker crust -- my husband, who is diabetic, LOVED it. For the topping, I used Splenda brown sugar blend.
I didn't like it at all.
Another follower of the "the worse it is for you the better it tastes" rule. I have to limit myself to making it around the excusable holiday-binge time, but it's SO delicious!
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