Gingersnap Pumpkin Pudding Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1-3/4 cups cold milk
- 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
- 1/2 cup canned pumpkin
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 10 gingersnaps
- 1 cup whipped topping
Instructions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies.
- Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
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