Chocolate, Vanilla & Pumpkin Mousse Cake – a delicious recipe with Oreos, chocolate chips, packets plain powdered gelatin, mousse mix, mousse mix, butterscotch instant pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9 inch springform pan with foil. Coat pan with cooking spray.
2
In a food processor, process Oreos until fine crumbs form. Pulse in melted chocolate then press into base of prepared pan.
3
In a small bowl, sprinkle 1 package gelatin over 2 tbsp cold water. Let stand for 2 mins then microwave for 15 seconds, or until melted. Prepare chocolate mousse mix according to package directions, adding gelatin. Transfer to prepared pan. Repeat with French vanilla mousse mix and 1 package gelatin. Spread over chocolate layer. Chill.
4
Prepare butterscotch pudding mix with 3 cups milk, remaining gelatin, pumpkin puree, agave syrup and spice mix. Spread over vanilla layer then chill for 5 hours.
5
Remove tart from pan and transfer to a serving platter.
683
kcal
Calories
55
g
Fat
32
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 None Oreos, 1/2 cup semisweet chocolate chips, melted, 4 packets plain powdered gelatin, 1 (3.1 oz) box dark chocolate mousse mix, like Dr. Oetker, and more.
Yes, Chocolate, Vanilla & Pumpkin Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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