Pumpkin pudding Mousse w/ praline topping,

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 boxes Jello brand Pumpkin Spice (fat free) instant pudding1 cup skim milk1 cup whole milk1 8oz container fat free whipped topping (such as coolwhip)1/2 tsp cinnamon3 Tablespoons dark brown sugar4 teaspoons butter, unsalted2 oz. pecans, chopped into piecesoptional: dusting of hershey's special dark cocoa powder for the top or additional cinnamon if you prefer
Directions
Makes 8 single servings in custard cups, or will probably serve 12-16 people, as I've done, in a large bowl on a buffet.

1. Whip the pudding with 1/4 tso cinnamon and with the milk to blend, then whip on high for 2 minutes. Fold in the whipped topping, again whip on high if you prefer a lighter mousse (this is kind of heavy if just folded in). Spoon into single serve dishes

2. Melt the butter with the brown sugar and the remaining 1/4 tsp cinnamon, break the pecans into pieces and toss in the glaze. Sprinkle this over the top of the mousse just before you serve it (though I placed it on the large bowl as topping the night before so it will be more like praline candy). Add a dollop of real whip cream if you desire.

Number of Servings: 8

Recipe submitted by SparkPeople user CCKELLY3.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 225.1
  • Total Fat: 8.0 g
  • Cholesterol: 9.0 mg
  • Sodium: 382.6 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.7 g

Member Reviews