Fat Free Butterscotch Whip Dip Recipes

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Steps:

• Mix dry pudding and pineapple.
• Add apples and cool whip.
• Refrigerate for about 2 hours before serving.

Steps:

• Make pudding according to box directions omitting 1/2 cup of milk. Use electric beater for fast results.Make sure to get all lumps out.
• Mix vanilla cinnamon and cool whip to pudding. I found folding in a little at a time works best.Fluff up with beater.
• Set in fridge for 2 hours or overnight(If left overnight flavors blend well.
• Serve with sliced apples,salted pretzel sticks,cubed pound cake or angel food cake,snackwell shortbread cookies. Makes a wonderful display for showers and holiday buffets.
• If you want to be extra naughty you can drizzle low fat carmel sauce for decoration.Or add a shot of butterscotch shnappes if you want to be really evil !
• Enjoy.

Steps:

• 1.Spray a 9 x 13 pan with cooking spray. 2.Tear angel food cake into bite size pieces. 3.Prepare pudding with 1-1/2 cups of skim milk, whisk until it starts to become creamy. 4.Fold in 2 containers of Cool Whip Free with pudding mixture. 5.Crush candy bars. 6.Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. 7.Repeat layer. 8.Refrigerate for at least an hour before serving. 9.Enjoy!