Saturday, December 8, 2012

5-Minute Pumpkin Pie Mousse

This recipe is originally a dip for things like apples or cookies, but I turned it into a mousse by adding extra Cool Whip and chilling it well. It's so good and takes just a few minutes to make. If you want more of a mousse like consistency instead of a dip, just add about 4 extra ounces (or more) of Cool Whip. And be sure to fold it in gently. Dave has been asking me to make this over and over. If you use Fat-Free Cool Whip then this ends up being a pretty low-cal dessert. The recipe makes a lot, but it kept well in the fridge for a few days.

You can find this awesome recipe here:


1 comment:

  1. Pretty photo! This sounds tasty as a dip or as a mousse.