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1
Praline Crunch: Mix butter, brown sugar and spices in large bowl (or in small bowl for trial recipe).
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2
Add wafer pieces and nuts; mix lightly.
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3
Spread onto bottom of parchment paper-lined full-sheet pan (or onto bottom of paper-lined half-sheet pan for trial recipe).
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4
Bake in 350 degrees F-standard oven 12 to 15 min.
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5
or until golden brown, stirring after 6 min.
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6
Cool completely in pan.
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7
Break wafer mixture into smaller pieces.
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8
Store in tightly covered container at room temperature until ready to use.
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9
Pumpkin Mousse: Beat pumpkin and cream cheese in 12-qt.
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10
(12-L) mixer bowl (or in 6-qt.
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11
[6-L] mixer bowl for trial recipe) fitted with paddle attachment 1 to 2 min.
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12
or until well blended.
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13
Add vanilla, 2 tsp.
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14
(10 mL) cinnamon (or 1/2 tsp.
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15
[2 mL] cinnamon for trial recipe), nutmeg and ginger; mix well.
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16
Spoon into separate bowl; set aside.
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17
Pour milk into same mixer bowl.
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18
Add dry pudding mix.
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19
Beat on low speed 1 to 2 min.
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20
or until mixture thickens, stopping frequently to scrape bottom and side of bowl.
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21
Fold in 1-3/4 qt.
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22
(1.75 L) of the whipped topping (or 1-3/4 cups [425 mL] of the whipped topping for trial recipe).
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23
Add cream cheese mixture; beat on low speed until blended.
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24
For each serving: Spoon 6 Tbsp.
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25
(90 mL) of the Pumpkin Mousse into footed dessert glass; sprinkle with about 2 tsp.
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26
(10 mL) Praline Crunch.
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27
Repeat layers.
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28
Top with 1 rounded Tbsp.
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29
(15 mL) whipped topping.
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30
Sprinkle with dash of remaining cinnamon.
