Pumpkin Cheesecake Pudding
1 pkgcheesecake instant pudding (4 serving size) i used sugar free
1 pkgbutterscotch instant pudding (4 serving size) i used sugar free
1 ccanned, pure pumpkin puree
1 tsppumpkin pie spice
1 Tbspbrown sugar, i used splenda brown sugar
1 cwhipping cream
115oz. can evaporated milk
How to Make Pumpkin Cheesecake Pudding
- Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
- Serve in individual serving dishes with a dollop of whipped cream or cool whip.
Serve with Ginger Snap or Molassas Cookies,
Use as a quick pie filling in a graham cracker crust.
Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.