Praline Pumpkin Mousse

Rating: 4.38 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them.

By Kraft

Gallery

Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
10
Yield:
10 servings, 1/2 cup each
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.

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  • Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.

  • Sprinkle nut mixture over desserts just before serving.

Tips

Healthy Living

Save 70 calories per serving by preparing with fat-free milk, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

How to Store

Store coated nuts in tightly covered container at room temperature until ready to sprinkle over desserts before serving.

Substitute

Substitute PLANTERS Walnuts for the pecans.

Special Extra

Garnish with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.

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Reviews (8)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
08/31/2009
Simple and very comforting. I used FF half-n-half SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it! Read More
Helpful
(8)

Most helpful critical review

JOULEC
Rating: 3 stars
04/05/2010
Good and healthy Read More
Helpful
(3)
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
08/31/2009
Simple and very comforting. I used FF half-n-half SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it! Read More
Helpful
(8)
DIZ♥
Rating: 5 stars
10/19/2009
This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip. Read More
Helpful
(5)
shariberry
Rating: 5 stars
10/15/2009
This is not a gourmet recipe however it is a very yummy dessert for the fall. My son could eat the whole bowl. Sometimes I put the mixture in a graham cracker pie crust and then top with the pecans. Very pretty and different than the usual pumpkin pie. Read More
Helpful
(4)
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Tracy
Rating: 5 stars
12/02/2009
I used sugar free jello and poured the mousse into a graham cracker crust -- my husband who is diabetic LOVED it. For the topping I used Splenda brown sugar blend. Read More
Helpful
(3)
Hailey Beard
Rating: 5 stars
03/26/2010
HUGE HIT! EASY! YUMMY! I have made this several times since the first. I have even tried it with lower fat ingredients and still just as yummy! Great on top of a graham cracker crust or with ice cream too if you are feeling really indulgent! Read More
Helpful
(3)
JOULEC
Rating: 3 stars
04/05/2010
Good and healthy Read More
Helpful
(3)
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Carolyn
Rating: 2 stars
11/18/2014
I didn't like it at all. Read More
Helpful
(1)
MoreMagic
Rating: 5 stars
10/02/2014
Another follower of the "the worse it is for you the better it tastes" rule. I have to limit myself to making it around the excusable holiday-binge time but it's SO delicious! Read More
Helpful
(1)
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