Serendipity Ranch

Kitchen Korner

From the Kitchen of Rita Seavey

• 1 small package of instant, sugar-free, vanilla pudding
• 1 ½  cups of 1% milk
• ¾  teaspoon pumpkin spice
• 1 cup canned  pumpkin (not seasoned pumpkin pie mix)
• 1 cup of fat-free Cool Whip

Notes:

To make double batch:

Use two puddings, 3 cups of milk, 1 ½ teaspoons of spice, 1 can of pumpkin and only 1 cup of Cool Whip.

It is not acceptable to use regular pudding or regular Cool Whip, it just doesn’t work.  Also note, the pudding is instant. 

Directions:

1. Mix pudding and the milk with whisk or use beater to mix until thick.
2. Beat in spice and pureed pumpkin.
3. Fold in the Cool Whip until well blended until there are no white streaks remaining.
4. Chill

Makes 6 - ½ cup servings