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
Foodie Friday
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.
ReplyDelete