Pumpkin Pudding or Creamy Pumpkin Pie
½ c. cold skim milk
4 pkg. T&H vanilla pudding or 1 pkg. sugar-free vanilla pudding
1 tsp. pumpkin pie spice
1 c. pumpkin (canned)
2½ c. Fat-free Cool Whip (thawed)
In a large bowl, beat milk, pudding mix, and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped cream. Store in refrigerator. For pumpkin pie, put mixture into a reduced-fat graham cracker crust. Refrigerate and let set at least 2 hours.
Phase: 2 & 3
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1 comment:
Sounds well, will share your recipe with my friends too... I think this food recipe is good for our health too.
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