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Directions:
Combine pumpkin, pudding mix, milk and pumpkin pie
spice in large mixer bowl; beat for 1 minute or until
blended. Fold in 1 1/2 cups whipped topping. Spoon into
crust. Freeze for at least 4 hours or until firm. Let
stand in refrigerator 1 hour before serving. Garnish
with remaining whipped topping and raspberries (optional).
Serve immediately
Supervalu cannot be held responsible for pictorial
or typographical errors in these recipes.
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