Second Harvest Thanksgiving Pumpkin Pie

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Ready In	6 hours

Ingredients

1 1/2	cups	milk	cold, or half and half
4	ounces	jello	vanilla flavour
1	x	pudding mix, instant	and pie fill
3 1/2	cups	whipped topping, prepared
1	cup	nuts	chopped
1	cup	gingersnap crumbs
1/2	cup	pumpkin (canned)
1 1/2	tablespoons	pumpkin pie spice
1	each	graham cracker pie crust

Directions

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.

del.icio.us

Member Review

Sesame Chicken Nuggets with Oven Roasted Potatoes

I made just the chicken nuggets, but they were very very good! The marinade made a big difference. I also made honey mustard dipping sauce to go along with them. You can easily double (or triple!) the recipe for a party. Thanks for the recipe!

Reviewed by misha

Recent Reviews