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