Pumpin Mousse (TNT)

Hi..
I had this for dessert last Thursday when our sons came over for our weekly dinners together. This pumpkin mousse is absolutely wonderful! I will be making this again soon during the fall season.
Enjoy!
hugs,
peg


Pumpkin Mousse

6 Servings

Ingredients

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

Directions

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: Mary Dargakis Keffalas on Mom’s Menu Plan face book page.
　
Peg’s Note: I couldn’t fine the Whipped cream cheese spread with cinnamon and brown sugar, so I just got the plain whipped cream cheese spread and added about 2 TBSP of brown sugar and about 1 tsp. cinnamon.