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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (138g) Recipe makes 4 servings The following items or measurements are not included below: fat free sugar-free instant cheesecake pudding mix fat-free cool whip |
||
| Calories 56 | ||
| Calories from Fat 3 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 137mg | 5% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 9.0g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.1g | ||
| Protein 4.6g | 9% | |
Ingredients
- 3 ounces jello fat free sugar-free instant cheesecake pudding mix
- 1 3/4 cups skim milk
- 1/2 cup canned pumpkin
- 4 ounces fat-free cool whip
- 1-2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Directions
1
Combine pudding and milk and beat with whisk until mixed.2
Fold in pumpkin and spices and combine with pudding mixture.3
Fold in Cool Whip.4
Refridgerate 30 minutes before eating.5
Serve alone or with crumbled gingersnaps.6
*Variation- Can use for a filling in a gingersnap or graham cracker pie crust.
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
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Featured Reviews for This Recipe
From: Sydney Mike
On Apr 13, 2009
VERY, VERY NICE PUDDING, & quick to make, too! I always like using cinnamon & nutmeg, & in this case I even did the crumbled gingersnap topping! Thanks for a great treat! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
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