Pumpkin Crunch Cream Pie
Pumpkin Crunch Cream Pie Preparation
Pour milk into mixing bowl. Add pie filling mix. Beat with wire shisk until well blended. 1 minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping and chocolate curls if desired. Posted to JEWISH-FOOD digest by Elaine Arnold
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