NOVEMBER 30TH – MOUSSE

Chocolate Mousse Pumpkin Pie

1 c. cooked or canned pumpkin

2 c. mini marshmallows

½ c. milk chocolate chips

½ c. mini chocolate chips

1 (12 oz.) carton whipped topping, thawed

1 (9”) graham cracker crust

Additional mini chocolate chips, optional

In large microwave-safe bowl, combine pumpkin, marshmallows & chips. Microwave, uncovered, on HIGH for 1 ½ minutes; stir. Microwave 30-45 seconds longer or until marshmallows are melted & mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 Tbsp. whipped topping. Fold remaining topping into pumpkin mixture. Soon into crust. Garnish with reserved topping & mini chips if desired. Refrigerate 2 hours before slicing. Makes 8 serving.

10/27/17