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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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This is a delicious, refreshing, and very easy change of pace from ordinary pumpkin pie. Very light!! (Not a cheesecake!) My hubby prefers this to regular pumpkin pie! Ingredients:
1 prepared 9-inch graham cracker crust |
1 (15 ounce) can pumpkin puree |
1 (5 1/8 ounce) package instant vanilla pudding |
1 cup cold milk |
1 teaspoon pumpkin pie spice |
1 1/2 cups cool whip |
Directions:
1. Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
2. Fold in Cool Whip.
3. Spoon into crust.
4. Freeze for at least 4 hours.
5. Let stand in refrigerator 1 hour before serving.
6. (I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).
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