Recipe - Praline Pumpkin Mousse

1 cup Cold milk
16 ounce Pumpkin
2 pack (4serving size each) JELLO
Vanilla Flavor Instant
Pudding
1 One fourth teaspoon Pumpkin pie spice
2 cup Thawed COOL WHIP Whipped
Topping
2 tablespoon Butter or margarine
One half cup Chopped pecans or walnuts
1/3 cup Firmly packed brown sugar

POUR milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie
spice. Beat with wire whisk 1 minute until well mixed. (Mixture will be
thick.) Immediately stir in whipped topping. Spoon into 8 dessert glasses.

REFRIGERATE 4 hours or until set.

MIX butter, pecans and sugar in small bowl. Just before serving, sprinkle
with pecan mixture. Garnish with additional whipped topping, ground
cinnamon, fresh mint and currants. Store leftover mousse in refrigerator.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 21, 1998