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
1 cup powder sugar
1 8oz cream cheese
1 cup cool whip ~ real whipped kind
ground ginger snap cookies
I used the old fashion Murray Ginger Snap cookies
2 boxs instant pumpkin spice
3 cups whole milk
Add this to the cookie layer
Top with whipped cream and grate a little chocolate and nutmeg. Keep in refrigerator.
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.
I’m so happy you visited!
I would love for you to follow along with me at Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. Have a lovely day and you come back soon now you hear.
Thank you so much!