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Fall Fluff

There is a recipe online called Pumpkin Fluff that is all the rage, but my family doesn't care for pumpkin that much so I decided to use sweet potatoes instead, but I certainly can't call this recipe an original of mine.   The Pumpkin Fluff recipe is where I got the idea for this.

1 29-ounce can cut sweet potatoes in syrup, drained well
1 8 ounce container of Cool Whip, almost completely thawed
1 package of instant vanilla pudding
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 ginger snap cookies, crumbled


In a large bowl with electric mixer, blend sweet potatoes until very smooth. Add dry pudding mix (do not mix with milk) and spices and continue to mix well. Then fold in Cool Whip until thoroughly mixed. Place in a container for serving and cover. Refrigerate one hour and then top with ginger snap cookie crumbs and serve with ginger snaps for dipping.

If you want to use pumpkin instead of sweet potatoes, just substitute one 15 ounce can of solid pure pumpkin, not pumpkin pie filling.

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