Recipe: Second Harvest Thanksgiving Pumpkin Pie
Yield: 8 Servings
1 1/2 c Cold half and half or milk
4 oz Jello vanilla flavor 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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