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Categories:Viewed: 106 - Published at: 9 years ago
Ingredients
- 1 pkg. Jell-O vanilla instant pudding and pie filling
- 3/4 c. milk, room temperature
- 1/2 c. solid packed pumpkin
- 3/4 tsp. pumpkin pie spice
- 2 c. Cool Whip (1 small container), thawed
- 1 baked 9-inch pie shell, cooled
Method
- Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
- Spoon mixture into pie shell.
- Chill at least 4 hours in refrigerator.
- For extended period, pie holds better in freezer.
- Put in refrigerator for 1 hour before serving.
