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.