1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
3 1/2 c. Birds Eye Cool Whip, whipped topping
1 Keebler graham cracker ready-crust brand pie crust
1 tsp. pumpkin pie spice
| | | Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric inixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping. |
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