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Desserts

Spicy Pumpkin Pie

photo by:kraft
You can make this scrumptious pie even if you don't have canned pumpkin on hand. It's made with pudding mix, whipped topping and spicy gingersnaps.
time
prep:
10 min
total:
4 hr 10 min
servings
total:
10 servings

What You Need

12
 gingersnaps, divided
2
pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
2
cups  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

BREAK 5 cookies in half; reserve for later use. Coarsely chop remaining cookies.

BEAT pudding mixes and milk in medium bowl with whisk 2 min.; stir in chopped cookies and half the COOL WHIP.

POUR into crust.

REFRIGERATE 4 hours or until firm. Top with remaining COOL WHIP and reserved cookie halves just before serving.

Kraft Kitchens Tips

Substitute
Prepare using COOL WHIP LITE Whipped Topping.
Substitute
Prepare using a ready-to-use vanilla wafer crumb crust.
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