Pumpkin Pudding Parfait.
Recipie states that it freezes well and serves 6
1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1-teaspoon pumpkin pie spice
2 cups (one 16-ounce can) pumpkin
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
3/4 cup Cool Whip Lite
2 tablespoons (1/2 ounce) chopped pecans
In a large bowl, combine dry pudding mix, dry milk powder, and pumpkin pie spice. Add pumpkin and undrained
pineapple. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Evenly spoon mixture into 6 parfait or
dessert dishes. Top each with 1-tablespoon Cool Whip Lite and 1 teaspoon pecans. Refrigerate for at least 20
Each serving equals:
2/3 Vegetable * 1/3 Fruit * 1/3 Skim Milk * 1/4 Slider * 15 Optional Calories
146 Calories * 2 gm Fat * 4 gm Protein * 28 gm Carbohydrate * 273 mg Sodium * 3 gm Fiber
This recipe was taken from JoAnna M. Lund 30 Meals/30 Minutes cookbook, 1997. Menu 18 pg. 129.
I have not tried it yet, so I can not tell you how it is. It sure sounds good though.