1 1/2 cups of cold
half and half or milk
1 pkg. (4 serving
size) of vanilla instant pudding and pie filling
3 1/2 cups (8 oz.)
of whipped topping, thawed
1 cup each; of
chopped pecans and gingersnaps
1/2 cup of canned
pumpkin
1 1/2 tablespoons
of pumpkin pie spice
1 pkg. of graham
cracker crumb crust
Beat half and half and pie
filling mix in large mixing bowl with wire whisk 1
minute. Let stand 5 minutes. Fold in topping and
remaining ingredients; spoon into crust. Freeze until
firm. Let stand at room temperature 10 minutes to
soften. Store in freezer.
