| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Holidays- t, No-cook, Pies |
8 |
Servings |
INGREDIENTS
| 1 |
|
8" or 9" graham cracker crust; unbaked |
| 1 |
c |
Heavy cream |
| 1 |
sm |
Pkg vanilla instant pudding and pie filling; (3- 1/2 oz) |
| 1/2 |
c |
Milk |
| 1 |
c |
Pumpkin pie filling mix |
|
|
Cinnamon; for garnish |
INSTRUCTIONS
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 28,
1998, converted by MM_Buster v2.0l.
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