Jell O Pumpkin Recipes

SUPER EASY PUMPKIN SPICE MOUSSE

Super Easy Pumpkin Spice Mousse image

This dessert is just right for the Fall. (Or anytime, really). I found the recipe on a box of Jello instant pudding and pie filling mix. PLEASE NOTE that the pudding is a SEASONAL RELEASE item, so stock up when you see it. Enjoy!

Provided by Linda Tennant @Cookingbear

Number Of Ingredients 6

Ingredients

1 cup(s) cold milk
1 box(es) 3.4 oz. jello pumpkin spice instant pudding mix
1 cup(s) cool whip, thawed
1 tablespoon(s) melted butter or margarine
1/4 cup(s) chopped planters pecans
2 tablespoon(s) brown sugar

Steps:

Beat milk and pudding mix with whisk for 2 minutes. Stir in Cool Whip. Spoon into 4 dessert dishes. Refrigerate until ready to serve.
Mix melted butter or margarine, pecans and brown sugar. Sprinkle over desserts before serving.

PUMPKIN JELLO

Pumpkin Jello image

Make and share this Pumpkin Jello recipe from Food.com.

Provided by Grannydragon

Categories Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) box lemon gelatin (I use sugar free)
1 cup hot water
2 tablespoons granulated sugar (or Splenda)
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 (8 ounce) container Cool Whip
1/2 cup pecans, chopped

Steps:

Dissolve gelatin in boiling water; add sugar and spice.
Add pumpkin, mixing well.
Chill until slightly thickened.
Fold in cool Whip and nuts.
Pour into mold or bowl and refrigerate until firm.

Nutrition Facts : Calories 267.3, Fat 16.2, SaturatedFat 8.9, Sodium 174.6, Carbohydrate 30.3, Fiber 2.1, Sugar 26.8, Protein 2.9

JELL-O TRIPLE LAYER PUMPKIN PIE!

*Jell-O Triple Layer Pumpkin Pie!* image

Found this recipe on a Jell-O ad. This picture is from it. Perfect for the holidays! And no baking!

Provided by Heather Isom

Categories Pies

Time 1h15m

Number Of Ingredients 7

Ingredients

2 c cold milk
2 pkg jell-o pumpkin spice pudding
1/4 tsp ground cinnamon
1 tub of cool whip
1 baked graham cracker crust
1/2 c pecans
1 Tbsp honey

Steps:

1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
3. Top with remaining whipped topping and refrigerate 1 hour.
4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.

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