Pumpkin crunch cream pie

1 servings

Ingredients

Quantity Ingredient
¾ cup Cold milk
1 pack (4 oz. serving size) Vanilla flavor instant pudding and pie filling
½ cup Solid-pack pumpkin
¾ teaspoon Pumpkin pie spice
⅔ cup Slivered almonds
⅔ cup Semi-sweet chocolate chips
8 ounces Cool Whip; (thawed)
1 Graham cracker crust

Directions

Pour milk into mixing bowl. Add pie filling mix. Beat with wire shisk until well blended. 1 minute. Let stand 5 minutes.

Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping.

Spoon into pie crust. Chill 4 hours.

Just before serving, garnish with remaining whipped topping and chocolate curls if desired.

Posted to JEWISH-FOOD digest by Elaine Arnold <Elaine@...> on Jan 01, 1999, converted by MM_Buster v2.0l.

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