Ingrients & Directions
1 1/2 c Cold half and half or milk 1 c Gingersnap cookies
1 pk 4 oz vanilla instant pudding 1/2 c Canned pumpkin
3 1/2 c (8 oz.) whipped topping 1 1/2 tb Pumpkin spice pie spice
1 c Chopped nuts 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.
Yields
8 servings