Nov 21, 2009
I got this recipe from a friend about two weeks ago. Since then I have made it twice. It could be made as a pumpkin dip and served with graham crackers, as a pumpkin pudding, or pie style in a crust. I like mine straight out of the bowl with a large spoon!
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Posted by ~Crystal~ at 9:50 AM