Chocolate, Vanilla & Pumpkin Mousse Cake - cooking recipe

Ingredients

20 None Oreos
1/2 cup semisweet chocolate chips, melted
4 packets plain powdered gelatin
1 (3.1 oz) box dark chocolate mousse mix, like Dr. Oetker
1 (2.7 oz) box French vanilla mousse mix, like Dr. Oetker
2 (1 oz) box sugar-free fat-free butterscotch instant pudding
1 cup pumpkin puree
2 tbsp agave syrup
1 tsp pumpkin pie spice

Preparation

Line a 9 inch springform pan with foil. Coat pan with cooking spray.
In a food processor, process Oreos until fine crumbs form. Pulse in melted chocolate then press into base of prepared pan.
In a small bowl, sprinkle 1 package gelatin over 2 tbsp cold water. Let stand for 2 mins then microwave for 15 seconds, or until melted. Prepare chocolate mousse mix according to package directions, adding gelatin. Transfer to prepared pan. Repeat with French vanilla mousse mix and 1 package gelatin. Spread over chocolate layer. Chill.
Prepare butterscotch pudding mix with 3 cups milk, remaining gelatin, pumpkin puree, agave syrup and spice mix. Spread over vanilla layer then chill for 5 hours.
Remove tart from pan and transfer to a serving platter.