PUMPKIN CHEESECAKE MOUSSE

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of PUMPKIN CHEESECAKE MOUSSE calories by ingredient


Introduction

This dessert is great especially for the Holidays, but of course can be enjoyed anytime of the year!!!

(The White Chocolate Chips are not included in the calorie calculation since they are optional) This dessert is great especially for the Holidays, but of course can be enjoyed anytime of the year!!!

(The White Chocolate Chips are not included in the calorie calculation since they are optional)
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)

Directions

• 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.