Pumpkin Mousse Pie
| 1 pkg. |
- Jell-O® Vanilla Flavor |
1. Prepare pie filling mix as directed on package with 3/4 cup milk.
2. Blend in pumpkin, spice and 2 cups whipped topping.
3. Spoon into pie shell.
4. Chill at least 4 hours.
5. Spread with remaining whipped topping.
6. Store leftover pie in refrigerator.
7. For variety, add 2/3 cup each chopped pecans and chocolate chips to mixture before spooning into pie shell. |
| |
Instant Pudding & Pie Filling |
| 3/4 cup |
- cold milk |
| 1/2 cup |
- solid-pack pumpkin |
| 3/4 tsp. |
- pumpkin pie spice |
| 3 1/2 cups |
- COOL WHIP® Non- |
|
Dairy Whipped Topping |
| 1 9“ |
- baked pie shell, cooled |
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