Pumpkin Whip
1 3.4 ounce package instant butterscotch pudding mix
1 1/2 cups cold milk
1 can (about 15 ounces) pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups frozen whipped topping, thawed
Ginger snaps
1. Combine pudding mix and milk and beat 1 to 2 minutes. Blend in pumpkin and spice. Fold in topping.
2. Spoon into dessert dishes and chill before serving. Garnish each with a ginger snap. Alternatively, crush ginger snaps and place in bottom of a pan to form a loose crust, then spoon pudding mixture into pan and chill.
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