Second Harvest Thanksgiving Pumpkin Pie

  • on June 13, 2009
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Ingrients & Directions

1 1/2 c Cold half and half or milk
4 oz Jello vanilla flavor
1 x Instant pudding and pie fill
3 1/2 c Cool Whip whipped topping,th
1 c Chopped nuts
1 c Gingersnaps
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.Serves 8.

8 Servings

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