| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cold milk |
| 1 |
pk |
(4-serving) vanilla instant pudding and pie filling |
| 1/2 |
c |
Solid-pack pumpkin |
| 3/4 |
ts |
Pumpkin pie spice |
| 2/3 |
c |
Chopped almonds |
| 2/3 |
c |
Semi-sweet chocolate chips |
| 1 |
ct |
(8-oz) Cool Whip; thawed |
| 1 |
|
Graham cracker pie crust |
|
|
Chocolate curls (optional) |
INSTRUCTIONS
For a change of pace this season, try a version of pumpkin pie that
requires no baking. Simply fill a graham cracker crust with a light pumpkin
cream. Chocolate chips and almonds add flavor and crunch.
1. Pour milk into mixing bowl. Add pie filling mix.
2. Beat with wire whisk until well blended, 1 minute. Mixture will be
thin. Let stand 5 minutes.
3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped
topping. Spoon into pie crust.
4. Chill at least 4 hours. Just before serving, spread with remaining
whipped topping. Garnish with chocolate curls.
READER'S DIGEST
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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