It’s kind of a cumbersome name but I just couldn’t think of anything better…
First whip 1 cup of whipping cream until thick. Stir together 4 Tablespoons of powdered sugar and 1 Tablespoon of instant clear gel (to stabilize cream). Add to whipped cream along with 1 teaspoon of vanilla. Whip until very thick. *You can also use an 8oz tub of whipped topping.
Cream 4 oz softened cream cheese
1/4 cup butter
1/2 cup powdered sugar
Mix until smooth
Beat 1 3/4 cups milk with one 3 oz box of pumpkin spice instant pudding mix until thick.
Mix together the pudding and cream cheese mixture.
Fold in whipped cream.
Fill the bottoms of 6-8 half-pint, wide-mouthed jars with cookie crumbs. I think graham crackers or ginger snaps would be best.
Top with mousse and chill for at least 1 hour before serving.
I think I will try making these for Thanksgiving this year… Maybe???