Recipe: Yummy Pumpkin Oreo Cookie /Jello Pudding Mousse Tart

Pumpkin Oreo Cookie /Jello Pudding Mousse Tart. Pumpkin Oreo Tart - The Faux Martha. Last fall I froze a ton of fresh pumpkin, which is now sitting alongside the fresh cranberries I froze from the winter before. I have this tendency to think that I'm going to want seasonal produce year around.

Pumpkin Oreo Cookie /Jello Pudding Mousse Tart Rich chocolate mousse tartlets with oreo crust, real whipped cream, and more crushed oreos on top! This chocolate mousse is incredibly easy to make. Instant cookies and cream pudding is low-fat. You can cook Pumpkin Oreo Cookie /Jello Pudding Mousse Tart using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pumpkin Oreo Cookie /Jello Pudding Mousse Tart

  1. Prepare of Heavy whipping cream.
  2. It's of (4 serving size) instant pudding mix.
  3. You need of milk.
  4. You need of Gelatin.
  5. It's of Pumpkin Oreos.
  6. It's of butter.
  7. It's of fine sugar or powdered sugar.

Contains no high fructose corn syrup. Individually packaged in a sealed pouch. I use this pudding mix to make some oreo cookies and they are amazing. Boxes came in good shape and were still about a year in date so can be used reasonably.

Pumpkin Oreo Cookie /Jello Pudding Mousse Tart step by step

  1. Preheat oven to 350 degrees, 8 X 8 non stick pan lightly greased.
  2. Separate Oreo cookies, remove the cream and put in a separate bowl. Crush cookies until they are crumbs about 1 -1/4 cups (reserve about 1/4 cup of crumbs for top). Combine the sugar, crumbs and the melted butter stir until the crumbs are will moistened. Pat the crumbs firmly and all the way up the sides of the pan. Bake for about 6 minutes, for a firmer, crunchier crust bake 5 minutes more. Let cool..
  3. Beat Heavy cream to stiff peaks and set aside, take the gelatin and the cookie cream filling and mix together.
  4. In a bowl, beat pudding mix and milk on low speed for 1 minute. Let set for 1 minute. Then fold in cookie cream and gelatin, next fold in the whipped cream, pour into crust sprinkle with crumbs and let set for 2 hours. Or until set..

Place the pumpkin mousse in the refrigerator. Then, in the bowl of a food processor, add Oreos and pulse until you have your desired cookie crumbles. Continue alternating the mousse and Oreos until you fill the bowls. Top with an even layer of Cook Whip and garnish with a single Candy Corn in the. Whip the spicy-sweet flavors of pumpkin pie into velvety, airy perfection in this Pumpkin Mousse.

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