Healthy Pumpkin Pie Pudding

I LOVE pumpkin.  I do not think it needs to be a fall only food.   When I was pregnant with my last child I was diagnosed with Gestational Diabetes right around the fall.  It was a sad sad day.  All the fall foods were on the no no list.  I will make it up this fall and try to find some healthier versions!

This recipe is crazy easy and so good.   This will satisfy your need for pie and it only takes about 2 minutes to make!  Best part?  NO SUGAR ADDED.  Just happy healthy pumpkin and a few other ingredients.  If you wanted to, if you are anti fake sweetener, you could use the real stuff.  You will just have greater calories and more sugar.

Ingredients:

• 1 large can of pumpkin or two 15oz ones (NOT pumpkin pie filling!!)
• 1 box instant sugar free French vanilla pudding, small size (regular vanilla would work as well)
• 1 tablespoon Pumpkin Pie seasoning
• 1 tub of Sugar Free Cool Whip, thawed (takes about 4 hours.  Plan accordingly)

Directions:

1. Mix all ingredients together.  All done!

Nutter Butter®-Banana Pudding Trifle

Yes...you read that right.   Nutter Butter®-Banana Pudding Trifle.

Banana pudding in itself is fabulous.  Throw in Nutter Butters and you have heaven in the making.

I am not going to beat around the bush.  Here is the recipe.  It says it makes 8-10 servings.  Shh...I won't tell anyone how much you really eat!

 Ingredients

• 3 cups milk
• 2 (3.4 oz) packages of vanilla instant pudding mix
• 1 teaspoon vanilla extract
• 8oz container of sour cream 
• 5 medium-size ripe bananas
• 1 (1-lb.) package peanut butter sandwich cookies
• Thawed extra creamy whipped topping
• Garnishes: peanut butter sandwich cookies

Directions

1. Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mixes. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes.

2. Stir in sour cream.  Chill.

3. Cut bananas into 1/4-inch slices. Break cookies into thirds. (Try not to eat too many.)

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with thawed whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

From Southern Living February 2009