1 can pumpkin or two cups pumpkin puree
1 tsp pumpkin pie spice or 1 tsp cinnamon, sprinkle nutmeg, cloves, allspice to taste
1 box instant vanilla pudding
2 cups whipped cream or Cool Whip
Whip 1st 3 ingredients together an fold in whipped cream. (Whipped cream so much better than Cool Whip IMO, Laurie! With all due respect!) You can fill a hollowed out (small) pumpkin and fill with dip. Make tiny gingersnaps and duck them into this and indulge. This was a smashing success when we had a few children over after school for Tanner's birthday.
2 comments:
I was suspicious you'd think so about Cool Whip vs. real whipped cream... You're just that sorta gal :)
Served this for the youth last night, and I thot it turned out well, and I used COOL WHIP!!:) Made double recipe cuz I have my own pumpkin canned in quarts so was rather largish recipe, so today I made a spice cake and filled the center with that and stuck it in the freezer for later date.......
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