Pumpkin Mousse
Easy to make and perfect for involving the little ones in the kitchen, this delightful treat is a must-have for Thanksgiving.
Yield: 4 people
Equipment
- 1 Stand Mixer
Materials
- 3.4 oz Jell-O Instant Vanilla Pudding 1 package
- 1 cup Whole Milk
- 1 pint Hagan-Daaz Vanilla Ice Cream softened
- 1 Tbsp. Pumpkin Pie Spice
- ¼ C Pure Pumpkin canned
- Cool Whip topping
- Ginger Snap Cookies crushed for topping
Instructions
- Allow ice cream to slightly soften but not melt completely or it will not reset.
- Using a stand mixer with paddle attachment, or hand mixer, mix all ingredients until just combined. Cover and place in refrigerator for at least 2 hours until it sets.
- Place pumpkin mousse into a decorative dish or individual bowls. Top with cool whip and crushed ginger snap cookies.