Betty Dereani found the recipe for Praline Pumpkin Mousse in her daughter's collection, and it has become a family favorite in the fall.
"It's colorful, especially when you have company over," the Richland Township woman said.
Despite the rich appearance, the recipe is surprisingly simple.
It combines a can of pumpkin, instant vanilla pudding, pumpkin pie spices, Cool Whip and milk into a tasty dessert.
"It's all done in one bowl," Dereani said. "There's no pots or pans."
And it's especially tasty after a big meal – perhaps Thanksgiving dinner or leftovers.
"It slides down easily," she said.
Praline Pumpkin Mousse by Betty Dereani
1 cup cold milk
1 16-ounce can pumpkin
2 4-ounce packages instant vanilla pudding
1 1/4 tsp. pumpkin pie spices
1 8-ounce thawed Cool Whip
Pour milk into large bowl. Add pumpkin, vanilla pudding and pumpkin pie spices. Beat with a wire whisk for about 1 minute. Mixture should be thick. Immediately, add and stir in Cool Whip. Refrigerate for 4 hours. When ready to serve, scoop by spoonfuls into small dessert dishes.