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Receta Pumpkin Gingersnap Pie

Name: Pumpkin Gingersnap Pie
Ingredients: 1 1/2 c. cool half and half or possibly lowfat milk; 1 pkt vanilla instant pudding and pie filling, (4 serving size); 3 1/2 c. Birds eye cold whip topping, thawed; 1 c. minced pecans; 1 c. minced gingersnaps; 1/2 c. canned pumpkin; 1 1/2 Tbsp. pumpkin pie spice; 1 pkt graham cracker crumb crust

de Global Cookbook

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Ingredientes

1Â 1/2 c. cool half and half or possibly lowfat milk
1 pkt vanilla instant pudding and pie filling, (4 serving size)
3Â 1/2 c. Birds eye cold whip topping, thawed
1 c. minced pecans
1 c. minced gingersnaps
1/2 c. canned pumpkin
1Â 1/2 Tbsp. pumpkin pie spice
1 pkt graham cracker crumb crust

Direcciones

Beat half and half and pie filling fold in large mixing bowl with wire whisk 1 minute. Let stand 5 min.
Mix in topping and remaining ingredients; spoon into crust.
Freeze till hard.
Let stand at room temperature 10 min to soften.
Store in freezer.