Ingrients & Directions
1 1/2 c Half and half cream or milk 1/2 c Canned pumpkin
1 pk Vanilla instant pudding 1 1/2 tb Pumpkin pie spice
3 1/2 oz Cool whip whipped topping 1 Graham cracker crumb crust
1 c Each: pecans and gingersnaps
Beat half and half cream and pie filling in a large mixing bowl with
a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and
remaining ingredients;spoon into crust.Freeze until firm.Let stand at
room temperature for 10 minutes before serving to soften.Store
leftovers in freezer.
Yields
6 servings