Very Gingery Pumpkin Mousse
1 (1 oz.) package sugar free, fat-free vanilla pudding mix (try also French vanilla or banana); 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/4 tsp. ground nutmeg; 11/2 cups cold 1% milk; 1 cup pumpkin puree (not pumpkin pie filling); 1 cup fat-free whipped topping; 3 gingersnap cookies crushed into crumbs; 2 Tbsp. finely chopped crystallized ginger
1. In a large fowl, whisk together the dry vanilla pudding mix with the cinnamon, ginger, and nutmeg. Slowly whisk in the milk, whisking for 2 minutes until mixture begins to set. Fold in the whipped topping. Cover and refrigerate for one hour.
2. For each serving, put 1/4 cup of the pumpkin mousse in a dessert cup or dish. Add a layer of gingersnap crumbs. Add another 14th cup of the mousse on top of the crumbs. Sprinkle the top of each with 1 tsp. chopped crystallized ginger.
