Pumpkin Salad -- Quad-Cities Online Recipe Book
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Appetizers:

Pumpkin Salad

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Ingredients

1 can (16 ounces) pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1 box (3.4 ounces) French vanilla pudding
1/2 cup nuts
1 cup miniature marshmallows
1 container (8 ounces) whipped topping

Instructions

Mix pumpkin, cinnamon and cloves together well. Add pudding mix and mix again. Add a little of the whipped topping at a time and mix well. Add marshmallows and nuts. Place in a pretty glass bowl. For fall, put candy corn or candy pumpkins on the top decorations. Chill and serve.

Loretta Minnaert, Atkinson



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