Recipe - Pumpkin Chocolate Crunch Pie

Three fourths cup Cold milk
1 pack (4serving) vanilla instant
pudding and pie filling
One half cup Solidpack pumpkin
Three fourths teaspoon Pumpkin pie spice
2/3 cup Chopped almonds
2/3 cup Semisweet chocolate chips
1 ct (8oz) Cool Whip; thawed
1 Graham cracker pie crust
Chocolate curls (optional)

For a change of pace this season, try a version of pumpkin pie that
requires no baking. Simply fill a graham cracker crust with a light pumpkin
cream. Chocolate chips and almonds add flavor and crunch.

1. Pour milk into mixing bowl. Add pie filling mix.

2. Beat with wire whisk until well blended, 1 minute. Mixture will be
thin. Let stand 5 minutes.

3. Blend in pumpkin, spice, almonds, chops and 2 cups of the whipped
topping. Spoon into pie crust.

4. Chill at least 4 hours. Just before serving, spread with remaining
whipped topping. Garnish with chocolate curls.

READER'S DIGEST

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.