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Servings: 8
Serving Size: 6 oz. glass
Calories: 138
Fat: 4 g
Carbs: 19 g
Fiber: 2 g
Protein: 3 g
Sodium: 249 mg
Old Points: 2.7 pts
Points+: 3 pts
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Here are your ingredients:
Recipe adapted from "3 Books in 1" cookbook
2 oz. fat-free cream cheese, softened
1 can (15 oz) solid-pack pumpkin
3/4 cup fat-free milk
1 package vanilla fat-free sugar-free instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed
Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth. Fold in 1 1/2 cups whipped topping.
Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses. Spoon 2 tablespoons whipped topping over mousse in each glass. Top with 1/4 cup mousse. Cover and refrigerate for about an hour.
Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs. Enjoy!
