9 Mini Fillo Shells (I included a photo of the box below for you)
1/4C Lite Cool Whip
1/8C Canned Pumpkin
1/2 teaspoon Pumpkin Pie Spice
3 Tablespoons 1stPhorm Level-1 Cinnamon Cookie Batter protein (found HERE)
1 Plastic Sandwich Baggie (will be used to pipe filling into shells)
Place shells on tray or platter
In a small bowl combine the cool whip, canned pumpkin, pumpkin pie spice and protein.
Whisk until smooth and creamy,
Spoon filling into the corner of the sandwich baggie and snip the corner off to enable you to pipe the filling into the shells.
Fill the shells evenly with the mousse. You may top with a small dollop of cool whip and dash of additional pumpkin pie spice for presentation.
Place in the fridge until ready to enjoy.
Do you guys believe me now? Literally 10 minutes and so delicious!!! 🙂