Pumpkin-Snap Mousse - cooking recipe

Ingredients

cooking spray
1 pkg. low-cal vanilla pudding (cooking kind)
2 envelopes unflavored gelatin
1 c. skim milk
1 large can (30 oz.) or fresh pumpkin puree
1/2 tsp. vanilla
1 (8 oz.) container Cool Whip
1 c. coarsely ground ginger snaps

Preparation

Spray loaf pan with cooking spray.
In saucepan, combine pudding and gelatin.
Gradually whisk in milk.
Bring to boil while whisking.
Remove from heat.
Whisk in pumpkin and vanilla.
Place pan in a bowl of ice water.
Whisk until cool.
Whisk in all but 3/4 cup topping.
Pour 1/2 mousse into loaf pan.
Sprinkle with 3/4 cup ginger snaps.
Top with remaining mousse.
Cover and chill for 4 hours.
Unmold and garnish with remaining topping and ginger snaps.