Last night at walmart I found a package of Jello pumpkin spice pudding mix. I'm wanting to make a simple mousse using it for the filling in a spice cake. I've made a mousse before using the jello and cool-whip. My question is do I need to decrease the amount of milk in the jello to make it thick/firm enough for a filling? Or alternately, can I just add the pudding mix directly to the coolwhip? I just don't want filling to ooze out of the cake. Thanks!

I have made this a couple of times and love it! On the side of the Jello box is the recipe for the pumpkin mousse. I think you use a cup of milk. It is soooooo yummy!

If you want you can just mix rich's better cream with your jello pudding or heavy whipping cream and get a delicious mousse that is thick and luscious.

I asked this in another thread but haven't gotten a reply yet... Where can I find the Rich's Bettercream? I looked in Walmart last night but didn't see it in the obvious places. I ended up just getting the extra creamy CoolWhip.

Thanks for the tips!

~Erin

There are a couple of places but they are online places.
Here is an example
http://www.sugarcraft.com/catalog/misc/icings.htm

I dont necessarily recommend sugar craft, have heard a lot of people complaining about them and their service and policies on returns and back orders.
Our sams doesn't sell it and wont even sell their butter cream. But google search it and you'll find rich's web site and others that carry it too.

Thanks, I'll look for it. Hopefully I can find it somewhere locally.

For instant pudding mousse, I whip 1 cup of whipping cream to stiff peaks. Mix another cup of whipping cream with one small box of instant pudding, just until thoroughly incorporated.
Then I fold the pudding into the whipped cream before it sets. It is perfect for filling cakes!