Halloween Mousse
Recipe type: Dessert
Serves: 6-8
  • 2 Small packages vanilla pudding
  • 2 Cups skim milk
  • 1 Small can pumpkin
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ½ Teaspoon pumpkin pie spice
  • 1 Small container whipped topping
  • 1 Bag Brach's Mini Candy Corn
  1. Mix vanilla pudding and milk in a large bowl. Chill until firm (about an hour)
  2. Remove pudding mix from refrigerator and add pumpkin, cinnamon, ginger, and pumpkin pie spice.
  3. Finish by folding in most of the container of the container of whipped topping (leave about ¼ to ⅓ of the container to top the mousse with).
  4. Spoon mousse in to sundae and dessert cups. Fill the cup about half way and then add a layer (small handful) of candy corn. Then finish filling the cup the rest of the way with mousse. Add another small layer of candy corn to the top of the mousse. Place in the refrigerator to chill until it's time to serve. Leave in for at least 12 hours, but the longer the better to allow the orange color to set. If possible 24 hours is best.
  5. When ready to serve remove from refrigerator. Top with whipped topping and sprinkle candy corn on top.
Recipe by Rock-A-Bye Parents at https://www.rockabyeparents.com/halloween-mousse/