Pumpkin-Spiced Mini “Cake” Balls Kraft

1 (3.4 oz) pkg. vanilla flavor instant pudding
1 tsp. pumpkin pie spice
1/3 c. cold milk
1 c. thawed whipped topping
3 dozen (1 1/2”) vanilla cake doughnut holes
1/4 c. chocolate syrup

Beat pudding mix, spice and milk with whisk in medium bowl for two minutes. Stir in whipped topping. Cut thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each half together gently to secure. Place, cut sides down, on plate to serve. Drizzle with chocolate. Keep refrigerated.

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