A very creamy pumpkin dip that partners well with graham crackers, or apples or pears.
1 3.4-ounce package instant vanilla pudding mix
1 15-ounce can solid pack pumpkin
1 teaspoon pumpkin pie spice
1 8 oz container frozen whipped topping, thawed
Remember to wash your hands before cooking and to clean your work surface. Make sure there’s an adult in the kitchen before preparing the recipe.
1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
2. Fold in the thawed whipped topping.
3. Chill in the refrigerator until serving.
Recipe makes 4 cups — approximately 32 servings, 2 tablespoons each
Per Serving: 60 calories, 3 g fat, 64 mg sodium, 6 g carbohydrates, 1 g fiber.