Crust: 2 1/4 C. Graham cracker crumbs (36 squares)
2 Tbsp. Sugar
1/2 C. Butter, melted
Combine crumbs, butter & sugar. Pat flat to cover the bottom of a cookie sheet. Bake at 350 degrees for 10-15 minutes. Allow to cool.
Top: 1 (16oz.) can of Pumpkin
2 (8oz.) Cool Whip
1 (5oz.) Instant Vanilla Pudding
2 tsp. Pumpkin Spice
1 C. Milk
Combine pumpkin, dry pudding, milk & spice. Beat together. Add 1 (8oz.) cool whip. Combine with the mixture. Spread over the cooled crust. Top with cool whip & refrigerate until set.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment