‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
I’m not a big baker so this sweet dip hit the spot. It also isn’t the worst sweet treat to eat. I whipped this up, refrigerated it until I was ready, and then packed it for an Octoberfest party. Now that’s easy.
1, 15-oz can pumpkin
1, 15-oz container non-dairy whipped cream
1 box vanilla pudding mix (regular, cook to serve)
1 tsp pumpkin pie spice
Whip everything together.
Refrigerate for at least 30 minutes.
Serve with graham crackers for dipping.
I like this dip. The flavors and ease are definitely the high points. It is delightfully light and fluffy. I didn’t even think about dipping apples until now, but how great would that be?! I spread this onto toast one morning and couldn’t get over my genius moment. Whip this up for Thanksgiving when everyone needs something to munch on.
This is basically a quickie pumpkin mousse. Sprinkle some graham cracker crumbles on the bottom and top with a dollop of whipped cream and you’ve got dessert.
Should we keep talking about pumpkin? One more day! Tomorrow is something out of the ordinary for The Three Bite Rule and I want you to see it.