Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pumpkin oreo cookie /jello pudding mousse tart. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bourbon Pumpkin Mousse Tart with Candied Pecans - Nerds with Knives. This is the first time we've made a pumpkin mousse for Thanksgiving. These Pumpkin Cream Pie Cookie Cups are a graham cracker crust with a pumpkin spice pudding cookie.

Pumpkin Oreo Cookie /Jello Pudding Mousse Tart is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pumpkin Oreo Cookie /Jello Pudding Mousse Tart is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have pumpkin oreo cookie /jello pudding mousse tart using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Oreo Cookie /Jello Pudding Mousse Tart:

1. Make ready 1 cup Heavy whipping cream
2. Prepare 1 pkg (4 serving size) instant pudding mix
3. Take 1 1/2 cups milk
4. Prepare 1 tsp Gelatin
5. Prepare 1 pkg. Pumpkin Oreos
6. Make ready 5 tbsp butter
7. Prepare 3 Tbsp fine sugar or powdered sugar

These Halloween cookies are fun to make. Made with sprinkles and filling from Oreos. 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.

Instructions to make Pumpkin Oreo Cookie /Jello Pudding Mousse Tart:

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.

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. Gently stir in half of the whipped topping. Oreo Cookie ButterAdventures Of A Nurse. Member Recipes for Sugar Free Jello Pumpkin Mousse.

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