PUMPKIN MOUSSE #2

By curly

Ingredients

• 1-1/2 cups cold fat-free milk
• 1 package (1 oz) sugar-free instant butterscotch pudding mix
• 1/2 cup canned pumpkin
• 1/2 tsp ground cinnmon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1 cup fat-free whipped topping, divided

Preparation

Step 1

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Combine the pumpkin, cinnamon, ginger and allspice. Fold into pudding.

Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving.

Garnish with remaining whipped topping.