This is a recipe from Jenny Berry Krull
1 1.5 oz pkg vanilla instant pudding
1 12 oz can fat free evaporated milk
1 15 oz can pumpkin (plain canned pumpkin)
1 tsp. pumpkin pie spice
Beat together pudding and milk. Refrigerate for 5 mins. Mix in pumpkin and spice. Spoon into individual bowls and refrigerate for 10 mins (or more).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment