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Monday, October 3, 2011

Pumpkin Mousse

1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar

1 cup pumpkin pie filling

1/2 cup whipped topping

6 individual graham cracker tart shells

Additional whipped topping and ground cinnamon

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator. Yield: 6 servings.

recipe source: Taste of Home

Photobucket Foodie Friday

1 comment:

  1. OMG - this mousse sounds amazing!! I love any and all things pumpkin... and that you've made it light and whipped? You're my hero. Thanks for linking up to Friday Potluck.


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