Pumpkin Fluff Dip With Cool Whip 3 Ingredients
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 can (15 ounces) Pumpkin Puree (make sure it is not pumpkin pie filling)
- 1 package (3.4 ounces) Vanilla Instant Pudding Mix
- 1 container (8 ounces) Whipped Topping (like Cool Whip), thawed
Instructions
- In a large mixing bowl, empty the entire can of pumpkin puree. Sprinkle the dry vanilla instant pudding mix over the top. Use a whisk or a spatula to stir them together until the mixture is completely smooth and no dry pudding powder remains.
- Gently add the thawed whipped topping to the pumpkin mixture. Using a rubber spatula, “fold” the topping in by scraping the bottom of the bowl and flipping the mixture over the top. Continue this gentle motion until the color is uniform and the dip is light and fluffy. Avoid over-mixing to keep the air in the dip.
- While you can eat it immediately, the dip is much better if it has time to set. Transfer the mixture to a serving bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes. This allows the pudding mix to fully hydrate and the flavors to meld together.