I've been a busy little bee today getting my house back in order and conquering Mount St. Laundry. I have just enough time left before popping into bed to share a super-easy recipe we love: Chiffon Pumpkin Mousse. It's faster than a pie though it can be made one if you put it in a graham cracker crust.
Chiffon Pumpkin Mousse
1 cup canned pumpkin
1 box of 4 serving instant vanilla pudding mix (can be SF if you wish)
1 cup evaporated skim milk
1/2 tsp. cinnamon
1-1/2 cups Cool Whip
1/4 cup chopped pecans or walnuts
Mix pumpkin, pudding mix, milk and cinnamon together thoroughly. Fold in 1 cup of the Cool Whip and pour mixture into a pretty glass bowl.Carefully spread the remaining Cool Whip over the top of the mousse. I like to sprinkle pecans or walnuts on top. Let mixture chill for 2 hours.
Enjoy!
Have a good night, all!
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