Pumpkin Crunch Cream Pie recipe
3/4 cup of cold milk
1 (4 serving size) pkg. of vanilla instant pudding
1/2 cup of solid-pack pumpkin
3/4 teaspoon of pumpkin pie spice
2/3 cup of almonds, slivered
2/3 cup of semi-sweet chocolate chips
3 1/2 cup (8 oz.) of Cool Whip
1 graham cracker crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well blended for one minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping and chocolate curls.
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