A conversation on Cooking Light’s message board made me remember how much I love this recipe. Although when I went to make it this afternoon, I read the ingredients in Cool Whip and I’m not quite sure I love it as much anymore. Anyway here goes…
1 package cheesecake pudding mix (sugar-free, fat free)
1 Tablespoon pumpkin pie spice
1/2 cup milk
1 can pumpkin
1 8 oz tub lite Cool Whip
Splenda optional*
Directions:
- Whisk together first three ingriedients
- Stir in pumpkin until mixture is smooth
- Fold in cool whip
- Chill and serve
*sometimes I make this without the pudding and milk. It still works but generally needs Splenda. Others add about a tsp of Splenda regardless. It depends on how sweet you like it.
