![]() In a medium-sized mixing bowl, whisk together the pumpkin puree and pudding mix until smooth.Īdd the pumpkin pie spice and vanilla extract and stir. Keep microwaving in 15-second increments until the cool whip is softened. Microwave for 30 seconds on defrost then stir. In a pinch, you can also use the defrost setting on your microwave. The best way to thaw cool whip is to put it in the refrigerator for 4-5 hours, or overnight. ![]() How to Thaw Cool Whipįor this recipe, your cool whip must be completely thawed. Store brand whipped topping (found in the freezer section next to the cool whip) is also fine. Sugar-Free Cool Whip - I don't recommend trying to use anything but cool whip for this recipe, but you could use any variety (regular, light, sugar-free, or fat-free). Pumpkin Pie Spice - I used premade pumpkin pie spice, but you can also make your own homemade pumpkin pie spice using cinnamon, ginger, cloves, and nutmeg. Use the small 4 serving boxes of pudding. My favorite is to use vanilla flavor, but you could also try using chocolate or white chocolate for a slight variation on the recipe. Sugar-Free Vanilla Pudding Mix - any variety of instant pudding mix (regular or sugar-free) will work for this recipe. Pumpkin Puree - if you don't want to use canned pumpkin puree, you can make your own homemade pumpkin puree.
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