Pumpkin Fluff Dip

Pumpkin Fluff Dip

8
Total Servings
260
Calories Per Serving
14.4 g
Fat Per Serving

Ingredients

1 (5 ounce) package instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin

1 teaspoon pumpkin pie spice

1 (16 ounce) container frozen whipped topping, thawed

Directions

  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin, and pumpkin pie spice.
  2. Fold in the thawed frozen whipped topping.
  3. Chill in the refrigerator until serving.

1. Are you a chocolate lover? You can always top it off with a drizzle of chocolate syrup. 

2. Getting ready for Halloween? Turn this recipe into a Pumpkin Dirt Dessert! Tweak the recipe like so: 

Ingredients


1 (14 ounce) package of chocolate cream-filled sandwich cookies, crushed
2 (3.5 ounce) packages of instant vanilla pudding mix
3 cups milk
1 cup confectioners’ sugar
1 (8 ounce) package of cream cheese, softened
¼ cup butter, softened
1 (15 ounce) can solid pack pumpkin
1 tsp pumpkin pie spice
1 (12 ounce) container frozen whipped topping, thawed

Directions


  1. Crush sandwich cookies in a food processor or by placing them in a giant sealed plastic bag and smashing them with a rolling pin.
  2. In a large bowl, whisk vanilla pudding mix with milk until softly set. Pudding will thicken as it stands.
  3. Cream confectioners’ sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined. Add in pumpkin and pumpkin pie spice.
  4. Fold in the thawed frozen whipped topping.
  5. You can either mix cookie crumbs into the filling, reserving some crumbs for the top, or layer filling and crumbs in individual clear serving cups.
  6. Stick in a few gummy worms, and voilà!