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In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in 1 1/2 cups whipped cream.
Add a gingersnap cookie or crumble it into a each glass. Spoon 1/4 cup mousse into each of eight serving dishes, top with 1/4 cup whipped cream, add another 1/4 cup mousse. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until set and ready to serve, at least 2 hours. (Optionally, you may crumble the cookies in between each layer.)
Garnish with finely crumble gingersnaps or pumpkin spice.
*Philadelphia brand cream cheese in the brick (not tub) contains maltodextrin. Their maltodextrin is usually derived from corn, potato, or rice. In the case where Kraft products contain maltodextrin derived from wheat, you will see an allergen warning on the label, "Contains wheat."
**Not all brands of instant pudding may be gluten free. Jell-O brand contains modified food starch which is usually derived from corn but may be derived from potato or tapioca.
***Allergens vary depending upon the cookies you use.***