Let's whip it up
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Looking for a fun Christmas centerpiece? This recipe does double duty! Enjoy both gingerbread mousse dessert bites and a fun holiday tree!
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Cover baking sheet with parchment. Dip tops of 23 wafers, 1 at a time, into melted candy coating, then place, dipped sides up, on prepared baking sheet. Immediately top 20 coated wafers with nonpareils, top 2 of the remaining dipped wafers with chocolate sprinkles, and top remaining dipped wafer with gumdrop star. Reserve for later use.
Arrange 21 of the remaining wafers, top sides up, in 6 descending rows on large platter to resemble a Christmas tree as shown in photo. Add 2 of the remaining wafers at bottom of tree for the trunk.
Beat pudding mix, spices and milk in large bowl with whisk 2 min. Stir in whipped topping; spoon into pastry bag. Pipe half the pudding mixture over wafers on platter. Repeat layers of wafers and pudding mixture, using the remaining untopped wafers.
Cover with third row of reserved dipped wafers as shown in photo. Refrigerate 3 hours.
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