Ingredients
Scale
- 3 cups pumpkin snaps, ground
- 1 stick butter, unsalted, melted
- 2 cups whipped cream topping
For the Cheesecake:
- 2 8 ounce packs cream cheese, room temperature
- 1 cup pumpkin, canned
- 1 cup whipped cream topping
- 1 1/2 cups confectioners sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 tablespoons milk
For the mousse layer:
- 2 boxes jello pumpkin spice instant pudding
- 2 cups whole milk
- 2 cups whipped cream topping
Instructions
- Mix melted butter with 2 1/2 cups snaps.
- Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
To prepare the Cheesecake layer:
- Add cream cheese and pumpkin into a mixer, beat well.
- Add pumpkin, spices,vanilla, and sugar, mix well.
- Add milk, mix well.
- Fold in whipped cream topping.
- Place mixture on top of snap layer in casserole dish.
To Prepare Mousse layer:
- Mix pudding with milk, fold in whipped cream.
- Place on top of cheesecake layer using an off set spatula.
- Top with remaining whipped cream and crushed cookies.
- Cover with saran wrap and refrigerate about 4 hours before cutting.
- Use a sharp knife to cut through cookie layer.
Notes
If you can’t locate Pumpkin Spice jello pudding, use vanilla instant pudding mixed with 1 teaspoon of pumpkin pie spice.
Nutrition
- Serving Size: 8-10