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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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Great for the holidays but really good anytime because it stays in the freezer until about 10 minutes before you want to serve. Ingredients:
1 1/2 cups cold half-and-half cream or 1 1/2 cups light cream |
1 (3 1/2 ounce) instant vanilla pudding |
3 1/2 cups cool whip, thawed |
1 cup chopped pecans |
1 cup chopped gingersnaps |
1/2 cup canned pumpkin |
1 1/2 tablespoons pumpkin pie spice |
1 prepared graham cracker crust (or make your own) |
Directions:
1. Pour half & half or cream into large bowl. Add pudding. Beat with a wire whisk until well blended, about 1 minute. Let stand 5 minutes.
2. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
3. Freeze till firm, about 6 hours or overnight.
4. Remove from freezer and let stand about 10 minutes to soften before serving.
5. Store leftovers in freezer.
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