Pumpkin-Mallow Dip
Prep time10 min
Total time1hr 10min
ServingsMakes 32 servings, 2 Tbsp. dip and 8 wafers each.
Ingredients
- 1 can (15 oz.) pumpkin
- 1 jar (7 oz.) marshmallow creme, divided
- 1 Tbsp. brown sugar
- ½ tsp. ground cinnamon
- ¼ tsp. each ground nutmeg and ground ginger
- 2 cups thawed frozen whipped topping
- NILLA Wafers
Preparation
- Mix pumpkin, 1 cup marshmallow creme, brown sugar and spices until blended. Gently stir in whipped topping.
- Spoon into serving bowl. Top with remaining marshmallow creme; swirl gently with spoon.
- Refrigerate 1 hour. Serve with wafers.
Recipe Tips
- Note
Be sure to use canned solid-pack pumpkin when making this recipe, not the canned pumpkin pie filling. - For Easy Swirling
Before spooning the remaining marshmallow creme over the dip to swirl, soften it slightly in the microwave. Spoon marshmallow creme into microwaveable bowl and microwave on HIGH, in 5-sec. increments, just until marshmallow creme is softened but not melted.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 180 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 120mg | |
| Carbohydrate 29g | |
| Dietary fiber 0g | |
| Total sugars 16g | |
| Protein 1g | |
| Vitamin A | 40 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |