Recipe by Bake-a-holic!!!
I have this on a recipe card - no idea where it came from!
Top Review by Gabby LSW
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.
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) package vanilla instant pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice