Ingredients
2
tablespoons butter or margarine
1/4
cup packed brown sugar
1
tablespoon water
1/4
cup chopped almonds (2 oz)
1/4
cup chopped pecans (2 oz)
4
oz cream cheese (from 8-oz package), softened
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup granulated sugar
1/2
teaspoon vanilla
1/4
teaspoon pumpkin pie spice
1/2
cup whipped cream (1/4 cup before whipping)
2
containers (6 oz each) Liberté® Méditerranée coconut yogurt
Preparation
In 10-inch skillet, melt butter over medium heat. Stir in remaining nut topping ingredients; cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved and nuts are golden brown. Set aside.
In medium bowl, beat cream cheese, pumpkin, granulated sugar, vanilla and pumpkin pie spice with electric mixer on medium speed until smooth and creamy. Gently fold in whipped cream.
Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons mousse, 2 tablespoons yogurt, 2 tablespoons mousse and 2 tablespoons nut topping.
