It’s no secret here at NTTC that I love mini desserts.
Not only do they offer great portion control, but they’re so dang cute! I mean, check these little guys out!
I adapted this recipe from the red velvet version I made earlier in the year. And, I think I like them just as much transitioned into a spicy fall treat!
Pumpkin Spice Cheesecake Mousse Mini Desserts
Adapted from this recipe
Serves 16
1 small box sugar-free, fat-free cheesecake flavored instant pudding mix
1 container light Cool Whip
1 container light Cool Whip
1 1/2 cup skim milk
1/2 cup spice cake mix
1/2 cup spice cake mix
1/8 tsp. pumpkin pie spice
2 full sheets of graham crackers, crushed
2 full sheets of graham crackers, crushed
sprinkles (optional)
INSTRUCTIONS
1. Whisk together the pudding mix and the milk with an electric mixer.
2. Working quickly, sift in the spice cake mix and whisk together. Note: Use a sifter, as otherwise, the cake mix clumps can cause a consistency issue.
3. Add pumpkin pie spice and whisk together.
4. Use a rubber spatula to fold in the cool whip. Incorporate completely.
5. Puree the graham crackers in a food processor until finely ground.
6. Move mousse to a ziploc bag or a container that will allow you to pipe the mousse into the shot glasses. Note: I picked up little squeeze bottles at Crate and Barrel, and I’ve seen them at Pier One too!
7. Place 1 tsp. of graham crackers at the bottom of the shot glass, and then add mousse to begin the layering process. Repeat until you reach the top of the glass.
8. When you reach the top of the glass, sprinkle with a tiny bit of graham crackers and top with pretty white nonpareils.
9. Refrigerate until it’s time to serve, and watch your guest ooooo and ahhhh over how good these are!!
Per 1 mini dessert serving:
CAL 106; CARB 15g; FAT 4g; SAT FAT 3g; PROT 1g; FIB 0g; SUG 6g
WW Points Plus: 3; WW Smart Points: 5
Those look delicious! I like the little white balls for extra flair.