Ingrients & Directions
1 1/2 c Cold half and half or milk 1 pk 4 oz vanilla instant pudding
3 1/2 c (8 oz.) whipped topping 1 c Chopped nuts
1 c Gingersnap cookies 1/2 c Canned pumpkin
1 1/2 tb Pumpkin spice pie spice 1 ea Graham cracker pie crust
Pour half and half or milk into large bowl.Add pie filling mix. Beat with
wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping
and remaining ingredients.Spoon into crust. Freeze until firm,about 6
hours.Remove from freezer.Let stand about 10 minutes to soften before
serving.
Yields
8 servings