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Pumpkin Whip

1 package instant butterscotch pudding
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
Gingersnap cookie

In mixing bowl beat pudding and milk until will blended. About 1 to 2 minutes. Blend in pumpkin and spice. Fold in whipped topping. Spoon into dessert dishes or glasses. Chill and garnish with a gingersnap if desired.
Makes 6 servings.

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