#Light fall dessert how to#
#Light fall dessert cracker#

The entire recipe makes 10 servings (about 5 cups total). If you follow this recipe as written, one serving of ½ cup has about 75 calories. Just be sure to bring it in a small cooler or lunchbox and serve chilled.Īdd any toppings just before serving (to make sure they don't get soggy). This is a great recipe to make ahead to bring to a party! It will keep well in the refrigerator for 3-4 days. You can also use various dippers to eat the fluff instead of just using a spoon! Fruit or low-fat graham crackers are probably my favorites! If you'd like to dip your fluff, try these out:

Extra sprinkle of cinnamon or pumpkin pie spice.

This recipe is a great base dessert, and you can dress it up even more with toppings! My favorite toppings are: Serve the pie chilled and top with whipped cream if desired.

#Light fall dessert cracker#

You can even turn this into a pie! Spread it into a pre-made graham cracker crust and refrigerate. My favorite way to serve it is in the small jars because they create the perfect portion size! You can make this recipe in small jars or a large bowl. Serve chilled and add any toppings as desired. Cover and refrigerate for at least two hours. Spoon the pumpkin fluff into individual jars (I use the mason jelly jars) or a larger serving bowl. Finally, fold in the cool whip until blended into a smooth consistency.

In a medium-sized mixing bowl, whisk together the pumpkin puree and pudding mix until smooth.Īdd the pumpkin pie spice and vanilla extract and stir. Keep microwaving in 15-second increments until the cool whip is softened. Microwave for 30 seconds on defrost then stir. In a pinch, you can also use the defrost setting on your microwave. The best way to thaw cool whip is to put it in the refrigerator for 4-5 hours, or overnight.

#Light fall dessert how to#

How to Thaw Cool Whipįor this recipe, your cool whip must be completely thawed. Store brand whipped topping (found in the freezer section next to the cool whip) is also fine. Sugar-Free Cool Whip - I don't recommend trying to use anything but cool whip for this recipe, but you could use any variety (regular, light, sugar-free, or fat-free).

Pumpkin Pie Spice - I used premade pumpkin pie spice, but you can also make your own homemade pumpkin pie spice using cinnamon, ginger, cloves, and nutmeg. Use the small 4 serving boxes of pudding. My favorite is to use vanilla flavor, but you could also try using chocolate or white chocolate for a slight variation on the recipe. Sugar-Free Vanilla Pudding Mix - any variety of instant pudding mix (regular or sugar-free) will work for this recipe. Pumpkin Puree - if you don't want to use canned pumpkin puree, you can make your own homemade pumpkin puree.

1 container sugar-free Cool Whip, thawed (8 oz).

1 box sugar-free instant vanilla pudding mix (1 oz).

No matter how you serve it up, it's sure to please a crowd! Jump to: With only 5 ingredients, this fluff is also very quick and easy to make! This is a versatile recipe that can be served serval ways - in individual jars, in a large bowl, in a pie crust, or as a dip. This easy pumpkin fluff recipe is the perfect healthy sweet treat for fall! Made with light ingredients, you won't have to feel guilty about this indulgent dessert.Īs the weather turns cooler, I always start to crave all things pumpkin spice! While most pumpkin desserts are loaded down in sugar, this skinny pumpkin fluff has all the flavor of pumpkin pie without all of the calories.