Sunday, October 28, 2007

Pumpkin Cheesecake Pudding

I love this time of year! Halloween is just a few days away, and I just carved my first pumpkin. It was so much fun. And since I have pumpkin on the brain, I wanted to share my favorite pumpkin pudding, which has the flavor of cheesecake, thanks to cheesecake-flavored pudding mix. If you want, you can make this pudding and pour into a graham cracker crust for a chilled pumpkin pie. Either in a crust or alone, this pumpkin pudding tastes like pumpkin cheesecake! Delicious and so easy.


Pumpkin Cheesecake Pudding
Serves 6-8 (when serving 8, each portion is 1 point, if you're counting WW)

Ingredients:
15 oz canned pumpkin (not pumpkin pie filling)
1 package Jell-O Fat-Free Sugar-Free Instant Cheesecake pudding mix
1 Tbsp. pumpkin pie spice
8 oz Cool Whip Free Whipped Topping, thawed

Instructions:
Place pumpkin, pudding mix and pumpkin-pie spice in a large bowl. Mix well. Add whipped topping to bowl. Use a wire whisk to combine. Chill about 1 hour before serving.

3 comments:

clark said...

i'll be reading. thanks!

Todd said...

This is such a great recipe. I just need to invest in an electric mixer...my hand is tired from whisking the ingredients together!!

Anonymous said...

Was this supposed to have the 2 cups of milk for the pudding in it? It seems so thick but tastes good.