Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold milk
1 (4-serving size) pkg. Jell-O vanilla instant pudding
8 oz. Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnap cookies
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 graham cracker Ready-Crust pie crust

Preparation

Pour milk and pie filling into large bowl; beat with wire whisk until well blended, about 1 minute.
Let stand for 5 minutes.