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Pumpkin Whip


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1 pkg. (3.4 oz.) instant butterscotch pudding
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
1/4 cup toasted sliced almonds

In mixing bowl, beat pudding and milk until well blended - about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into desert dishes. Sprinkle sliced almonds on top. Chill. Serve with Gingersnaps if desired.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.