Recipe: Pumpkin Mousse

3 cups fat free milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 can (15 oz.) pumpkin 1 tsp. pumpkin pie spice 1 cup thawed COOL WHIP LITE Whipped Topping ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. STIR in pumpkin and pumpkin pie spice until well blended. Gently stir in whipped topping; cover. REFRIGERATE at least 1 hour before serving.

I am making this this weekend. I love pumkin anything. We have an ice cream shop her in Cincy that sales a pumkin ice cream that is to die for. Grant it I have not had it since surgery I think about it oftem You can taste the cream in it. OMG it is so creamy and rich. MJ

This stuff is so good!! Its actually a weigh****cher recipe. I made it this way (their new recipe) and found it way too sweet. This is their old recipe, made with only 1 pudding mix and the spices in pumpkin pie spice instead of the 1 spice. Pumpkin Mousse (1 weigh****cher point, if anyones on weigh****chers) 1 package sugar free vanilla pudding, prepare as directed 1 can pumpkin 1 cup fat free cool whip, thawed 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon ground cloves Mix pudding pumpkin and spices together. Fold in cool whip and chill.