Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup sugar1 can (15 ounces) solid-pack pumpkin1 package (3.4 ounces) instant vanilla pudding mix2 teaspoons pumpkin pie spice1 cup cold 2% milk1-3/4 cups whipped topping24 gingersnaps, dividedWhipped cream, optional
Preparation
In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.
