Recipe - Pumpkin Crunch Cream Pie

Three fourths cup Cold milk
1 pack (4 oz. serving size) Vanilla
flavor instant pudding and
pie filling
One half cup Solidpack pumpkin
Three fourths teaspoon Pumpkin pie spice
2/3 cup Slivered almonds
2/3 cup Semisweet chocolate chips
8 ounce Cool Whip; (thawed)
1 Graham cracker crust

Pour milk into mixing bowl. Add pie filling mix. Beat with wire shisk until
well blended. 1 minute. Let stand 5 minutes.

Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping.
Spoon into pie crust. Chill 4 hours.

Just before serving, garnish with remaining whipped topping and chocolate
curls if desired.

Posted to JEWISHFOOD digest by Elaine Arnold Elaine@rplace.com on Jan
01, 1999, converted by MM_Buster v2.0l.