Pumpkin Praline Mousse Cake

• 1 cup finely crushed gingersnaps
• 1-1/3 cups PLANTERS Pecans, chopped, divided
• 2 Tbsp. sugar
• 5 Tbsp. butter or margarine, melted
• 2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
• 1 cup cold milk
• 1 can (15 oz.) pumpkin
• 1-1/4 tsp. pumpkin pie spice
• 2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 375F.
2. Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. ; cool.
5. Beat pudding mix and milk in large bowl with whisk 2 min.
6. Add pumpkin and pumpkin pie spice; beat until blended.
7. Spoon 1-1/2 cups pudding mixture over crust.
8. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
9. Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight.
10. Let stand 30 min.
11. before slicing.

gingersnaps, pecans, sugar, butter, cold milk, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/pumpkin-praline-mousse-cake-156247.aspx (may not work)