Pumpkin Fluff Donut Salad
Need a gluten free salad? Pumpkin Fluff Donut Salad could be a spectacular recipe to try. This recipe makes 8 servings with 437 calories, 5g of protein, and 26g of fat each. For $2.12 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Inside BruCrew Life requires canned pumpkin puree, nonfat cool whip, milk, and toffee bits. From preparation to the plate, this recipe takes roughly 15 minutes. A few people made this recipe, and 73 would say it hit the spot. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. If you like this recipe, you might also like recipes such as Pumpkin Fluff, Pumpkin Fluff, and Pumpkin Fluff.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 cup canned pumpkin puree
3 cups cubed glazed donut holes (about 16)
1 - 3.4 ounce box instant vanilla pudding
1 cup miniature marshmallows
3/4 cup milk
1 - 8 ounce container Cool Whip
3/4 cup pecan chips
2 teaspoons pumpkin pie spice
1/2 cup toffee bits
Equipment:
whisk
Cooking instruction summary:
Whisk together the pudding, pumpkin pie spice, and milk until thick. Fold in the Cool Whip.Add the donut holes, marshmallows, pecan chips, and toffee bits and stir gently until mixed.Refrigerate for 1 hour before serving. It can also be made the night before. Store in a tightly sealed container in the refrigerator. Makes about 8 cups.
Step by step:
1. Whisk together the pudding, pumpkin pie spice, and milk until thick. Fold in the Cool Whip.
2. Add the donut holes, marshmallows, pecan chips, and toffee bits and stir gently until mixed.Refrigerate for 1 hour before serving. It can also be made the night before. Store in a tightly sealed container in the refrigerator. Makes about 8 cups.
Nutrition Information:
covered percent of daily need
