Pumpkin Mousse Shooters

  • 2 oz. fat-free cream cheese, softened
  • 1 can (15 oz) solid-pack pumpkin
  • 3/4 cup fat-free milk
  • 1 package vanilla fat-free sugar-free instant pudding mix
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 3 cups thawed reduced-fat whipped topping, divided
  • 4 gingersnap cookies, crushed
Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth.  Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth.  Fold in 1 1/2 cups whipped topping.
Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses.  Spoon 2 tablespoons whipped topping over mousse in each glass.  Top with 1/4 cup mousse.  Cover and refrigerate for about an hour.
Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs.  Enjoy!