Ingredients
3/4 cup cold fat-free milk1/3 cup canned pumpkin2 tablespoons sugar-free instant vanilla pudding mix1/2 cup plus 1 tablespoon fat-free whipped topping, divided1-1/2 teaspoons fat-free caramel ice cream topping1 teaspoon sliced almonds, toasted
Preparation
In a large bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping.
Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds.
