PUMPKIN PRALINE MOUSSE CAKE

Pumpkin Praline Mousse Cake image

Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.

Provided by My Food and Family

Categories Home

Time 3h

Yield 12 servings

Number Of Ingredients 9

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Ingredients

1 cup finely crushed gingersnaps
1-1/3 cups pecans, chopped, divided
2 Tbsp. sugar
5 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1 cup cold milk
1 can (15 oz.) pumpkin
1-1/4 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 375°F.
Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g