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Pumpkin Mousse

By Karen

2 Points per serving


2 Small pkgs sugar free vanilla pudding

2 C. Milk

1 C. Pumpkin

1/2 tsp. Pumpkin pie spice (or cinnamon and nutmeg)

1 C. Fat Free Cool Whip


Beat pudding, milk, pumpkin and spice with a whisk.Fold in Cool Whip. Refrigerate for an hour minimum (Keeps about 3-4 days in the fridge).

Makes: 4 portions