- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 package instant vanilla or butterscotch pudding mix
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup cold milk
- 1 small tub of cool whip
- Gingersnap Cookies
Begin by creaming a package of cream cheese in the mixer for about 3 minutes.
Add a 1/3 cup of sugar and a teaspoon of vanilla.
Mix until the consistency is even.
Add 15oz of canned pumpkin.
Mix until combined.
Add 1 Tablespoon of pumpkin pie spice, a 3.4oz package of vanilla or butterscotch pudding and 1 cup of milk.
Mix for another 3 minutes until consistency thickens.
Remove from mixer and use spatula to fold an 8oz. tub of cool whip into the pudding mixture.
Add a spoonful of pumpkin mousse to your dessert dishes, a tablespoon of crushed gingersnap cookies, followed by another spoonful of pumpkin mousse.
Refrigerate until ready to serve.