Pumpkin Gingersnap Pie
List of Ingredients
1 1/2 cups cold half and half or milk
1 package vanilla instant pudding and pie filling
3 1/2 cups Birds eye cool whip topping
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package graham cracker crumb crustRecipe
Beat half and half and pie filling mix in large mixing bowl
with wire whisk 1 minute. Let stand 5 minutes. Fold in
topping and remaining ingredients; spoon into crust.
Freeze until firm. Let stand at room temperature 10
minutes to soften. Store in freezer.
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