PumpkinChip Cream Pie
Serves8
Cup Cold 2% Milk
1 Package (3.4 Ounces) Instant Vanilla Pudding Mix
2/3 Cup Miniature Semisweet Chocolate Chips
Cup Canned Pumpkin
Teaspoon Pumpkin Pie Spice
1 Carton (8 Ounces) Frozen Whipped Topping, Thawed, Divided
1 Graham Cracker Crust (9 Inches)
Slivered Almonds and Chocolate Curls, Optional
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In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin pie and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
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Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Recipe & Photo Credit: Taste of Home: Simple & Delicious Magazine

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