2 small boxes sugar free vanilla pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 15 ounce can (pure) Pumpkin
1 tsp. Pumpkin pie spice
1 cup Fat Free Cool Whip
Beat pudding, milk, pumpkin and spice with a whisk.
Fold in Cool Whip. Refrigerate for an hour minimum.
-Crushed Ginger Snaps would be a great combo for this . . . layered in a pretty glass, sprinkled on top, or just tuck one in the edge of the dish for garnish.
-I love this served just a little bit frosty. Just put your dish in the freezer 30 minutes to an hour before serving.
-Keeps about 3-4 days in the fridge.
-2.5 Points per serving (3/4 cup)
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