Pumpkin Mousse

• - PHILADELPHIA Original Cream Cheese, softened
• 2 qt. canned pumpkin
• 4 tsp. vanilla extract
• 1 Tbsp. ground cinnamon, divided
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1-3/4 qt. cold milk
• 1-1/2 cups JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding
• 2-1/4 qt. prepared whipped topping, divided
• 1-1/2 cups chopped pecans, toasted

1. Beat cream cheese and pumpkin in 12-qt.
2. mixer bowl (or in 6-qt.
3. mixer bowl for trial recipe) fitted with paddle attachment 1 to 2 min.
4. or until well blended.
5. Add vanilla, 2 tsp.
6. cinnamon (or 1/2 tsp.
7. cinnamon for trial recipe), nutmeg and ginger; mix well.
8. Spoon into separate bowl; set aside.
9. Pour milk into same mixer bowl.
10. Add dry pudding mix.
11. Beat on low speed 1 to 2 min.
12. or until mixture thickens, stopping frequently to scrape side of bowl.
13. Fold in 1-3/4 qt.
14. of the whipped topping (or 1-3/4 cups of the whipped topping for trial recipe).
15. Add cream cheese mixture; beat on low speed until blended.
16. For each serving: Spoon 1/2 cup of the Pumpkin Mousse into footed dessert glass.
17. Top with 1 rounded Tbsp.
18. whipped topping.
19. Sprinkle 1 Tbsp.
20. pecans and a dash of the remaining cinnamon.

cream cheese, pumpkin, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, cold milk, jello vanilla flavor sugar, topping, pecans

Taken from www.kraftrecipes.com/recipes/pumpkin-mousse-111475.aspx (may not work)