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Walnut Pumpkin Whip

WALNUT PUMPKIN WHIP
4 Servings


2 Cups Milk
1/2 Cup Calorie Control Pumpkin Pie Filling and Pudding Mix
1/3 Cup Toasted Walnuts
1 Cup Bernard Calorie Control Whipped Topping Mix

Turn oven on to broil. Put the walnuts on a cookie sheet and place in the oven. Toast 3-5 minutes or until the walnuts turn slightly dark. Remove from oven. Add pupkin mix to the milk and blend for 10 minutes. Pour half of the prepared pumpkin filling into an ice cream dish. Add the toasted walnuts, spreading across the top of the pupkin filling, then pour the rest of the pumpkin filling to cover the walnuts. Top with whipped topping and refrigerate a minimum of one hour before serving.

Per Serving: (With Skim Milk) Calories 155; Fat 8.5g; Carbohydrates 13g; Protein 7g; Cholesterol 0mg; Sodium 120mg; Fiber 1g.

Food Exchanges: 1 whole milk or 1 low fat milk and 1 fat.

 
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