Did somebody say pumpkin fluff?

We had Rebecca and Todd over for dinner on Tuesday, so I took the opportunity to try out some appetizers along with dinner.

Your everyday spinach-artichoke dip (served proudly in my favorite new hostess weapon – the bread bowl).

Wheat beer bread

And, the the yum-tastic pumpkin fluff.

If you enjoy pumpkin as much as Rebecca and I, you must try it. It’s simple and yummy.

I halved the recipe, since there were only four of us. It was PLENTY.

Here’s the recipe, courtesy of AllRecipes.
Ingredients:
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions:
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

We had a wonderful time hanging out with our new friends, going through several bottles of wine and indulging in Pumpkin Fluff. Cheers to a wonderful weeknight.