|1 1/2 cups||milk|
|1 package||(4-serving size) vanilla flavor instant pudding & pie filling|
|1 1/2 teaspoons||pumpkin pie spice*|
|1 cup||Murray® Old Fashioned Ginger Snaps|
|1 tub||(8 oz.) frozen non-dairy whipped topping, thawed|
|1 cup||chopped pecans|
|1/2 cup||canned pumpkin|
|1||Keebler® Ready Crust® Graham Pie Crust|
Directions1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Set aside. Chop cookies.
2. Fold cookies, whipped topping, pecans and pumpkin into pudding. Spread in crust. Freeze at least 6 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.