Second Harvest Thanksgiving Pumpkin Piepies 1 1/2 cup cold half and half or milk 4 oz jello vanilla flavor 1 single instant pudding and pie fill 3 1/2 cup cool whip whipped topping,th 1 cup chopped nuts 1 cup gingersnaps 1/2 cup canned pumpkin 1 1/2 tablespoon pumpkin spice pie spice 1 each 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. |
