Frozen Pumpkin Squares

• 1 1/4 c. gingersnap crumbs
• 1/4 c. finely chopped walnuts
• 1/4 c. butter
• 1 c. cold milk
• 1 c. canned solid pack pumpkin
• 1 tsp. pumpkin pie spice
• 1 (6 serving size) pkg. vanilla instant pudding and pie filling
• 3 1/2 c. Cool Whip, thawed (8 oz.)

1. Combine crumbs, nuts and butter; mix well.
2. Press firmly into bottom of 8-inch square pan.
3. Chill for at least 15 minutes. Combine cold milk, pumpkin and pie spice in bowl.
4. Add pudding mix.
5. With mixer at low speed, beat until well blended.
6. Fold in 2 1/4 cups Cool Whip.
7. Spoon over crumb crust.
8. Freeze until firm, about 4 hours.
9. Remove from freezer.
10. Let stand at room temperature about 10 minutes.
11. Cut into squares.
12. Garnish with remaining Cool Whip and nuts.
13. Store any leftovers in freezer.

gingersnap crumbs, walnuts, butter, cold milk, pumpkin, pumpkin pie spice, vanilla instant pudding

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483972 (may not work)