Pumpkin Mousse Trifle
I had family over for Thanksgiving and decided to attempt a new dessert. I spent 2 hours making healthy pumpkin cheesecake bites, all to find out that my crust didn’t attach to the tops and I was left with crustless cheesecake bites! I guess removing most of the butter from the graham crackers was not the best way to do it!
I refused to let these yummy tops go to waste, so I whipped up this pumpkin mousse trifle and crumbled the tops throughout the trifle. I am using graham cracker in this recipe instead of my “mess up cheesecake bites” and I believe this tastes even better than the original!
Pumpkin Mousse Ingredients
1 1/4 cup Fat Free Plain Greek Yogurt
1 cup pumpkin puree
1 cup stevia in the raw powder
1/2 cup Lite cool whip
8 oz Greek cream cheese
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/8 tsp maple extract Optional
6 oz Lite cool whip
1/2 box graham crackers
Gather all ingredients, a large mixing bowl, a serving dish, a hand mixer, and a large spoon.
Add all pumpkin mousse ingredients into a large bowl and blend with a hand mixer until smooth.
Crunch up about 3-4 sheets of graham crackers, using your hands, and sprinkle on the bottom of a serving dish. The pieces can be as big or small as you would like, but make sure they are bite size.
Add half of the pumpkin mousse over the graham crackers. Add half of the remaining cool whip over the pumpkin mousse layer. Crunch up about 3 sheets of graham crackers over the cool whip. Repeat the layers one more time and top with more crushed graham crackers and a sprinkle of cinnamon on top.
For best results, chill in the fridge for at least 30 minutes before serving. Enjoy:)