Praline Pumpkin Mousse

Praline Pumpkin Mousse

8

"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."

Ingredients

4 h 15 m servings
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
  2. Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
  3. Sprinkle nut mixture over desserts just before serving.

Footnotes

  • Healthy Living
  • Save 70 calories per serving by preparing with fat-free milk, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
  • How to Store
  • Store coated nuts in tightly covered container at room temperature until ready to sprinkle over desserts before serving.
  • Substitute
  • Substitute PLANTERS Walnuts for the pecans.
  • Special Extra
  • Garnish with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Simple and very comforting. I used FF half-n-half, SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it!

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...

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 ...

Good and healthy

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...

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!