Individual Frosty Pumpkin Custards

• 12 pint vanilla ice cream
• 0.5 (16 ounce) can pumpkin pie mix
• whipped topping
• walnut halves

1. Line 6 muffin cups with paper baking cups.
2. Soften 1/2 pin vanilla ice cream slightly.
3. Fold 1/2 can (16-ounce size) pumpkin pie mix into ice cream.
4. Divide among aper-lined cups.
5. Cover and freeze until firm, at least 3 hours.
6. Garnish with whipped topping and walnut halves.

vanilla ice cream, pumpkin pie mix, topping, walnut halves

Taken from www.food.com/recipe/individual-frosty-pumpkin-custards-262083 (may not work)