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Pumpkin Mousse Tarts with Praline Crunch
Yield : 32 servings (207 g) each
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Ingredients:
Weights Measures
Praline Crunch
butter, melted 6 oz. [170 g] 3/4 cup [175 mL]
brown sugar, packed 4 oz. [115 g] 1/2 cup [125 mL]
ground ginger - [4 g] 1 Tbsp. [15 mL]
ground cinnamon - [4 g] 2 tsp. [10 mL]
vanilla wafer cookies, coarsely chopped 1 lb. [510 g] 1-1/2 qt. [1.5 L]
pecans, coarsely chopped 1 lb. [450 g] 1 qt. [1 L]
Pumpkin Mousse
canned pumpkin 4 lb. [1.8 kg] 2 qt. [2 L]
Philadelphia Brick Cream Cheese, softened 2 lb. [1 kg] -
vanilla - [12 g] 4 tsp. [20 mL]
ground cinnamon - [4 g] 1 Tbsp. [15 mL]
ground nutmeg - [4 g] 1 tsp. [5 mL]
ground ginger - [4 g] 1 tsp. [5 mL]
cold milk 3 lb. [1.6 kg] 1-3/4 qt. [1.75 L]
Jell-O Vanilla Instant Pudding & Pie Filling 1 lb. [510 g] 3 cups [750 mL]
prepared whipped topping, divided 1 lb. [480 g] 2-1/4 qt. [2.25 L]
PRALINE Crunch: Mix butter, brown sugar and spices in large bowl (or in small bowl for trial recipe). Add wafer pieces and nuts; mix lightly. Spread onto bottom of parchment paper-lined full-sheet pan (or onto bottom of paper-lined half-sheet pan for trial recipe).
BAKE in 350ºF-standard oven 12 to 15 min. or until golden brown, stirring after 6 min. Cool completely in pan. Break wafer mixture into smaller pieces. Store in tightly covered container at room temperature until ready to use.
PUMPKIN Mousse: Beat pumpkin and cream cheese in 12-qt. (12-L) mixer bowl (or in 6-qt. [6-L] mixer bowl for trial recipe) fitted with paddle attachment 1 to 2 min. or until well blended. Add vanilla, 2 tsp. (10 mL) cinnamon (or 1/2 tsp. [2 mL] cinnamon for trial recipe), nutmeg and ginger; mix well. Spoon into separate bowl; set aside.
POUR milk into same mixer bowl. Add dry pudding mix. Beat on low speed 1 to 2 min. or until mixture thickens, stopping frequently to scrape bottom and side of bowl. Fold in 1-3/4 qt. (1.75 L) of the whipped topping (or 1-3/4 cups [425 mL] of the whipped topping for trial recipe). Add cream cheese mixture; beat on low speed until blended.
FOR each serving: Spoon 6 Tbsp. (90 mL) of the Pumpkin Mousse into footed dessert glass; sprinkle with about 2 tsp. (10 mL) Praline Crunch. Repeat layers. Top with 1 rounded Tbsp. (15 mL) whipped topping. Sprinkle with dash of remaining cinnamon.
Serving Suggestion
Top seasonal flavors of ice cream or pumpkin pie with the Praline Crunch.
Make Ahead
Parfaits can be stored in refrigerator up to 3 hours before serving.
Nutritional Info
Serving Size = 1 serving (207 g)
Calories 480
Total fat 32 g
Saturated fat 15 g
Cholesterol 50 mg
Sodium 360 mg
Carbohydrate 45 g
Dietary fibre 3 g
Sugars 28 g
Protein 7 g
Vitamin A 140 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 15 %DV
K:52905v31
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