Pumpkin Mousse - Great with Grilled Chicken
1 package (8 ounces) cream cheese, softened
¼ cup sugar
1 can (16 ounces) pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 tsp. Pumpkin Pie Spice
1 cup cold milk
1 tub whipped topping, thawed
30 Gingersnaps
1. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin.
2. Add pudding mix and pie spice; mix well.
3. Gradually beat in milk. Fold in whipped topping.
4. Spoon about ¼ cup into serving dish. Crumble 2 gingersnaps over each.
5. Garnish with a whole gingersnap. Chill until ready to serve
6. Refrigerate leftovers.
Yield: 8 Servings
