PUMPKIN CHEESECAKE MOUSSE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
* 1 - 13” x 9” pan* 5 - 8 oz (blocks) Fat Free Cream Cheese, softened* 1 ½ cups - Splenda* ¼ cup - Splenda Brown Sugar Blend* 1 - 15 oz Pumpkin Pie Mix* 1 box - Gingersnap cookies* 2 - Fat Free Cool Whip containers (thawed)* ¼ cup - Lite Butter or Margarine, melted* ¼ cup - White Chocolate Chips (for garnish; optional)
• Take box of Gingersnaps pour into large bowl and crush into cookie crumbles (to your liking), or you can use a food processor. Then add melted butter and mix until all crumbs are coated and stick together.
• Pour cookie crumb mix into baking pan and compress to bottom of the pan evenly.
• In a large bowl (or mixer) mix together cream cheese, pie mix, Splenda, and Splenda Brown Sugar Blend; until smooth. Then fold in 1 container of Cool Whip.
• Then pour cheesecake filling over crust, even out as well.
• Then refrigerate for 30 min to an hour before adding the last layer of the Cool Whip & White Chocolate Chips.
• Then serve.
(DO NOT LEAVE SITTING OUT, you must refrigerate remainings)
Recipe by: IASHIA LOGAN
Number of Servings: 15
Recipe submitted by SparkPeople user BARBIE524.
• Pour cookie crumb mix into baking pan and compress to bottom of the pan evenly.
• In a large bowl (or mixer) mix together cream cheese, pie mix, Splenda, and Splenda Brown Sugar Blend; until smooth. Then fold in 1 container of Cool Whip.
• Then pour cheesecake filling over crust, even out as well.
• Then refrigerate for 30 min to an hour before adding the last layer of the Cool Whip & White Chocolate Chips.
• Then serve.
(DO NOT LEAVE SITTING OUT, you must refrigerate remainings)
Recipe by: IASHIA LOGAN
Number of Servings: 15
Recipe submitted by SparkPeople user BARBIE524.
Nutritional Info Amount Per Serving
- Calories: 303.2
- Total Fat: 5.1 g
- Cholesterol: 6.1 mg
- Sodium: 604.4 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 1.0 g
- Protein: 11.2 g
Member Reviews