Pumpkin Fluff Dip
Makes 32 servings; 1 point each
Makes 32 servings; 1 point each
Weight Watchers approved
16 oz. fat-free Cool Whip
16 oz. fat-free Cool Whip
1.5 oz. pkg. s/f instant vanilla pudding
15 oz. canned pumpkin
1 tsp. pumpkin pie spice
In a large bowl, mix pudding, pumpkin, and spice.
In a large bowl, mix pudding, pumpkin, and spice.
Fold in Cool Whip.Refrigerate.
CREAMY PUMPKIN PIE
1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving) pkg. Jello vanilla instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. or 8 oz. Cool Whip
1 graham cracker pie crust
Combine pumpkin, milk, pudding mix and spice in small bowl. Blend with whisk or electric mixer for 1 minute. Fold in 2 1/2 cups Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining Cool Whip.
