Recipe: Pumpkin Whip (using butterscotch instant pudding)

PUMPKIN WHIP

"This is a wonderfully light dessert."

1 (3 3/8 oz) instant butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin puree (not sweetened)
1 tsp pumpkin pie spice
1 1/2 cups whipped topping

In a mixing bowl, beat (dry) pudding mix and milk until well blended, about 1 to 2 minutes. Blend in pumpkin and pie spice. 

Fold in whipped topping. Spoon into dessert dishes. Chill. 

Garnish suggestion:
A gingersnap standing in the center of each dessert.

Makes 6 servings
Source: Helen Jolly

Reviews and Replies:
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