Post by chief_cook2 on Oct 25, 2004 11:57:29 GMT -6
Servings: 8
Ingredients:
1 (9 inch) graham cracker crust
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping
fresh raspberries (optional)
Directions:
1. COMBINE pumpkin, pudding mix, milk and pumpkin
pie spice in large mixer bowl; beat for 1 minute
or until blended. Fold in 1 1/2 cups whipped
topping. Spoon into crust. Freeze for at least 4
hours or until firm. Let stand in refrigerator 1 hour
before serving. Garnish with remaining whipped
topping and raspberries. Serve immediately.