Pumpkin Fluff Dip With Cool Whip 3 Ingredients
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 ounces) Pumpkin Puree (ensure it is 100% pure pumpkin, not pie filling)
- 1 package (3.4 ounces) Instant Vanilla Pudding Mix
- 1 container (8 ounces) Frozen Whipped Topping (like Cool Whip), thawed
Instructions
- Step 1: Combine the Base – In a large mixing bowl, empty the entire can of pumpkin puree. Sprinkle the dry instant vanilla pudding mix over the pumpkin. Use a whisk or a sturdy spatula to stir them together until the pudding mix is completely dissolved and the mixture is smooth.
- Step 2: Fold in the Whipped Topping – Gently add the thawed whipped topping to the pumpkin mixture. Using a rubber spatula, “fold” the cream into the pumpkin by cutting through the center and lifting from the bottom. Do not stir too vigorously, or you will lose the “fluff” texture. Continue until no white streaks remain.
- Step 3: Chill and Set – While you can eat this immediately, it is much better if it has time to set. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the pudding mix to fully hydrate and the flavors to meld together.