Kaitlyn came home from school yesterday raving about a pumpkin dessert that they made in class. I was asking her about it and she was able to rattle off all the ingredients but now how much of each...until she told me that the recipe was in her backpack. It was good timing since I just found that pumpkin yesterday.
I read the list of ingredients and how much and we had everything we needed. Since it's mixed in a freezer bag, Kaitlyn did everything but putting it in the dixie cups. It was such a hit (with the kiddos and Mommy) that I thought I would share:
1 gallon freezer bag
2 2/3 cup milk
2 little packs of instant vanilla pudding
15 oz pure canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
graham cracker crumbs
25 dixie cups
1 can whipped cream
Combine milk and instand pudding in freezer bag and mix well. Add the pumpkin and spices and kneed and mix well. Place 1/2 to 1 T of graham cracker crumbs in bottom of cups. Cut corner of freezer bag and squeeze filling in to cups. Top with whipped cream and enjoy!
It's the perfect snack size and gives you just enough sweetness.