Categories: Dessert - pie

Ingredients

• 1 1/2 c. cold milk or half and half
• 1 pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling
• 3 1/2 c. (8 oz.) Cool Non-Dairy Whipped Topping, thaw
• 1 c. chopped pecans
• 1 c. chopped gingersnaps
• 1/2 c. canned pumpkin
• 1 1/2 tbsp. pumpkin pie spice
• 1 prepared graham cracker crumb crust (6 oz.)
• Sliced strawberries

Directions

1. Pour milk into large bowl. Add pie filling mix. Beat with whisk 1 minutes or until well blended. Let stand 5 mins. or until thickened.
2. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon mixture into crust.
3. Freeze 6 hours or overnight or until firm. Remove from freezer. Let stand about 20 to 30 minutes to soften before serving. Garnish with dollop of whipped topping and sliced strawberries.

4. Store any leftover pie in freezer.

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