- Servings: 8
|1||Large Container Plain Yogurt|
|1× 15 oz can||Pumpkin|
|Desired Amounts of Ground Cinnamon, nutmeg and cloves|
|Cool Whip or Whipped Cream|
Strain the yogurt by placing a small colander or sieve on top of a bowl so that the bottom of the collander is suspended above the bottom of the bowl. Line collander with several layers of 100% cotton cheese cloth. Add yogurt; cover and refrigerate. Periodically press the yogurt down and dump out liquid until yogurt is the texture of sour cream. Or leave it even longer until the consistency of cream cheese.
Mix the pumpkin and strained yogurt, adding Spices to taste. Sweeten with the honey, but don't over-sweeten. The gingersnaps will add a lot of sweetness. Gently fold enough Cool Whip or whipped cream in until a light, fluffy consistency is reached.
In a medium bowl put a layer of gingersnaps, then a layer of the mousse; continue to add layers, making sure there is plenty of mousse between the layers.
Cover and refrigerate several hours or overnight so that the cookies soften. Spoon out and serve with a dollop of additional whipped topping and a sprinkle of cinnamon.