Thanksgiving Pumpkin Mousse with Ginger Snaps

Here is yet another take on the pumpkin thanksgiving dessert with the pumpkin jello pudding mix we tried this year. Now you have a choice to pick…..hummm which one do I like well? They are a lot a like and both have different flavors. This is really pretty easy and I topped it with homemade marshmallows. Then toasted them with the blow torch now I will be honest it is not worth the added work of making marshmallows. We did had a lot of fun getting the torch out and eating toasted marshmallows. I do LOVE toasted marshmallows. But, I would top with whipped cream I really would. Promise sounds good and looks amazing.

Here you can see the layers better without the ribbon. This has a layer of cheese cake then a layer of store bought ginger snaps ground in food processor, pumpkin pudding mousse….then topped with toasted marshmallow.

Pumpkin Mousse with Ginger Snaps

1st layer
1 cup powder sugar
1 8oz cream cheese
1 cup cool whip ~ real whipped kind

2nd layer
ground ginger snap cookies
I used the old fashion Murray Ginger Snap cookies

3rd layer
2 boxs instant pumpkin spice
3 cups whole milk
Add this to the cookie layer

4th layer
Top with whipped cream and grate a little chocolate and nutmeg. Keep in refrigerator.

Note ~
I had some say they just could not find the pumpkin spice pudding mix so I worked with it and this can be used instead of the pumpkin spice mix.

2 small packages of vanilla instant pudding
1 cup of whole milk
1 – 15oz can of pumpkin puree
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Mix all together and use in place of the 3rd layer….understand? Class…class got it.


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