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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- 8 ounces fat free cream cheese (room temp)
- 14 cup low-fat milk
- 1 ounce Splenda quick pack
- 1 (1 ounce) sugar-free instant vanilla pudding mix
- 1 (15 ounce) can pumpkin (not pie filling)
- 12 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (8 ounce) fat-free cool whip
Method
- With mixer blend cream cheese, and milk together.
- Then mix in Splenda, pudding mix, pumpkin, cinnamon, and pumpkin pie spice.
- Fold in Cool Whip and refrigerate 1 hours.