| 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
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