Festive Pumpkin Pie
- 2 cups finely crushed gingersnaps
- 1/3 cup butter or margarine, melted
- 1 can (15 oz.) pumpkin
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
- 8 PLANTERS Pecan Halves
- Mix crumbs and butter.
- Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate.
- Refrigerate until ready to fill.
- Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended.
- Gently stir in 2 cups COOL WHIP; pour into crust.
- Sprinkle with reserved crumb mixture; cover.
- Freeze 4 hours or until firm.
- Remove from freezer.
- Top with remaining COOL WHIP and nuts.
- Place in refrigerator 30 min.
- before serving to soften slightly.
gingersnaps, butter, pumpkin, jetpuffed marshmallow creme, halves
Taken from www.kraftrecipes.com/recipes/festive-pumpkin-pie-51547.aspx (may not work)