Welcome to the new home for this blog! DizzyBusyandHungry.com is now live! Yippee!
This is very exciting, as I now have my own domain name and site! It has been an adventure getting everything set up and converted over from the old site. I am really happy with the new design! I am a little less happy with the formatting of the past posts that I converted, but I will continue to try to work on fixing them. In the meantime, I didn’t want to delay making the transition so I could start posting new entries on this site!
My mom introduced me to this recipe a few months ago (thanks, Mom!). We all love it and it is so easy to make. It can be used as a dip (perfect with graham crackers!) or by itself as a dessert. Even though it doesn’t have any chocolate (which normally is a requirement for any dessert I eat, haha!), it is very satisfying and filling and a nice sweet treat after dinner. And the kids won’t even know that you are giving them a fruit for dessert! 😀
- 1 15 oz can pure pumpkin
- 1 8 oz container light or fat-free frozen whipped topping (thawed)
- 1 1 oz package sugar-free, fat free vanilla pudding
- 1/8 teaspoon pumpkin pie spice (or more to taste)
- 1/8 teaspoon vanilla extract (optional)
Combine pumpkin, pudding, pumpkin pie spice, and vanilla. Mix well.
Fold in the whipped topping.
Refrigerate for an hour or more. Serve with graham crackers or simply eat with a spoon!
(Side note: Isn’t that recipe card COOL?!? I LOVE the recipe card functionality…it is one of the reasons I switched to this new site…it is now so much easier to provide you with a printable recipe card!)
🙂 I hope your whole family enjoys the pumpkin fluff. It really is a dessert you can feel good about giving them! I welcome comments on this recipe or on the new site. There is also now a Contact form you can access (click here, or see navigation tabs right under the site heading) if you would like to send me an email!