- Most Helpful
- Highest Rating
I have a similar recipe that is made with SF vanilla pudding. My personal opinion is that using 16 oz of cool whip was too much. I ended up using a 29 oz can of pumpkin and 2+ teaspoons of pumpkin seasoning. Next time I'll just use 8 oz of cool whip. Makes a great dip for ginger snaps, vanilla wafers, graham crackers or apples.