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Pumpkin Mousse with Cinnamon Cream

Combine 1 container (16 oz) ready to spread vanilla frosting, 1 carton (8 oz) sour cream and 1 cup canned pumpkin, stirring with a wire whisk until smooth. Reserve 1/2 cup of 1 (8 oz( container frozen whipped topping, thawed; fold remaining whipped topping into pumpkin mixture. Spoon mixture evenly into 6 dessert dishes. Combine reserved whipped topping and 1/4 t. ground cinnamon. Dollop on each serving. Makes 6 servings Source: Unknown

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