Follow these steps for perfect results
Gingersnaps
divided
JELL-O Pumpkin Spice Flavor Instant Pudding
Cold Milk
COOL WHIP Whipped Topping
thawed, divided
Graham Cracker Crumb Crust
ready-to-use
Break 5 gingersnaps in half; reserve for later use as garnish.
Coarsely chop the remaining gingersnap cookies.
In a medium bowl, whisk together the pumpkin spice flavor instant pudding mixes and cold milk for 2 minutes until well combined.
Stir the chopped gingersnap cookies and half of the COOL WHIP whipped topping into the pudding mixture.
Pour the pudding mixture into the ready-to-use graham cracker crumb crust.
Refrigerate the pie for at least 4 hours, or until the filling is firm.
Before serving, top the pie with the remaining COOL WHIP whipped topping and garnish with the reserved gingersnap cookie halves.
Expert advice for the best results
For a richer flavor, use whole milk instead of low-fat milk.
Garnish with a sprinkle of cinnamon or nutmeg.
Make individual mini pies using small graham cracker crusts.
Everything you need to know before you start
5 mins
Yes, can be made a day in advance.
Serve chilled, garnished with gingersnap pieces and a dusting of cinnamon.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a warm beverage like coffee or tea.
Sweet wine complements the pie's flavors.
Discover the story behind this recipe
Traditional holiday dessert, especially during Thanksgiving and Christmas.
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