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Ingredientes
- 1Â 1/2 c. Cool half and half or possibly lowfat milk
- 1 pkt 4 ounce vanilla instant pudding
- 3Â 1/2 c. (8 ounce.) whipped topping
- 1 c. Minced nuts
- 1 c. Gingersnaps
- 1/2 c. Canned pumpkin
- 1Â 1/2 Tbsp. Pumpkin spice pie spice
- 1 x Graham cracker pie crust
Direcciones
- Pour half and half or possibly lowfat milk into large bowl.Add in pie filling mix. Beat with wire whisk till well blended.Let stand 5 min.Mix in whipped topping and remaining ingredients.Spoon into crust. Freeze till hard,about 6 hrs.Remove from freezer.Let stand about 10 min to soften before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 370 | |
| Calories from Fat 188 | 51% |
| Total Fat 21.66g | 27% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 362mg | 15% |
| Potassium 320mg | 9% |
| Total Carbs 39.06g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 14.24g | 9% |
| Protein 7.1g | 11% |
