Recipe: Perfect Pumpkin Oreo Cookie /Jello Pudding Mousse Tart

Pumpkin Oreo Cookie /Jello Pudding Mousse Tart. Pumpkin Oreo Cookie /Jello Pudding Mousse Tart. Make chocolate mousse tartlets with oreo crust and cookies and cream topping. Rich chocolate mousse tartlets with oreo crust, real whipped cream, and more crushed oreos on top! This chocolate mousse is incredibly easy to make. Continue alternating the mousse and Oreos until you fill the bowls.

Try mousse in a minute in all of Jello pudding flavors. Mix pudding according to package directions. If you like the combination of chocolate and pumpkin then this triple mousse cake is perfect for you! You can have 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. It's 1 cup of Heavy whipping cream.
2. You need 1 pkg of (4 serving size) instant pudding mix.
3. Prepare 1 1/2 cups of milk.
4. It's 1 tsp of Gelatin.
5. You need 1 pkg. of Pumpkin Oreos.
6. Prepare 5 tbsp of butter.
7. You need 3 Tbsp of fine sugar or powdered sugar.

Prepare pudding mix as directed on package. additional Cool Whip if desired. Note: Can use any flavor of pudding mix. It only takes ten minutes to put together this four-ingredient JELL-O OREO Pudding Pie. Taste: Like a cloud of pumpkin pie.

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..

That Biscoff cookie crust really makes this pie something special. Texture: The crust is crunchy, the mousse filling is fluffy, and the whipped cream on top is light and creamy. Ease: You will dirty a few bowls to assemble the pie, but you won't be taking up any space in your oven while doing it! Spread caramel topping over bottom of crust. Stir in cheesecake filling and spices until blended.