Pumpkin Crunch Cream Pie

• 3/4 cup milk cold
• 4 ounces instant pudding mix vanilla
• 1/2 cup pumpkin puree (canned)
• 3/4 teaspoon pumpkin pie spice
• 23 cup almonds slivered
• 23 cup chocolate chips (semi-sweet)
• 8 ounces whipped topping, prepared thawed
• 1 each graham cracker pie crust

1. Pour milk into mixing bowl.
2. Add pie filling mix.
3. Beat with wire whisk until well blended.
4. 1 minute.
5. Let stand 5 minutes.
6. Blend in pumpkin, spice, almonds, chips and 2 cups of the whipped topping.
7. Spoon into pie crust.
8. Chill 4 hours.
9. Just before serving, garnish with remaining whipped topping.
10. And chocolate curls, if desired.

milk cold, vanilla, pumpkin puree, pumpkin pie spice, almonds slivered, chocolate chips, topping, graham cracker pie crust

Taken from recipeland.com/recipe/v/pumpkin-crunch-cream-pie-5789 (may not work)