Pumpkin Mousse

Something about pumpkin recipes just screams Fall to me. But with all this warm weather we've been having in Indiana, it just didn't seem right to make a heavy pumpkin dish. So after digging through some old cookbooks, I found a perfect dish. Pumpkin Mousse!

What you'll need:

Crust: 

1/2 c butter, melted

1/2 c brown sugar

1/2 c oats

Filling:

2 1/2 cups cold  milk

1 pkg. (large box) Vanilla Flavor Instant Pudding 

1 pkg. (large box) Cookies and Creme Instant Pudding

1 can (15 oz.) pumpkin

1 tsp.  pumpkin pie spice

2 cups thawed Cool Whip 

 

Mix oats, butter and brown sugar together

 

Press into 13x9 pan and bake at 350 for 15 minutes

Cool completely! 

While crust is cooling, mix together pudding, milk, pumpkin, and pumpkin pie spice.

 

Carefully fold in Cool Whip

 

Spread onto cooled crust

 

Refrigerate at least one hour and serve