| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Crushed graham cracker crumbs |
| 1/2 | c | Margarine melted |
| 1 | cn | (16 oz) pumpkin |
| 3/4 | c | Cold milk |
| 1 | pk | (6 oz) sugar-free instant vanilla pudding mix |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 3 | pk | (single-serving) (equal) |
| 2 | Containers (10 oz) lite frozen whipped topping thawed |
INSTRUCTIONS
CRUST FILLING CRUST: Combine crumbs with melted margarine. Press on bottom of a 9x13 pan. Bake in preheated oven 350 degrees for 10 minutes. let cool. Filling: Combine pumpkin,milk,pudding mix,cinnamon,ginger,nutmeg and sugar substitute. Mix about 1 minute with electric mixer, or until well blended. Fold in all the whipped topping. Pour mixture into cooled crust. Chill until firm. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@mail.win.org> on Apr 5, 1997
A Message from our Provider:
“Times change, God doesn’t.”