Pumpkin Ginger Pie - cooking recipe

Ingredients

1 1/2 c. cold milk or half and half
1 (3 oz.) pkg. vanilla instant pudding and pie mix
3 1/2 c. Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 prepared graham cracker crust
sliced strawberries

Preparation

Pour milk in large bowl.
Add pie filling.
Beat 1 minute or until blended.
Let stand until thickened.
Stir in whipped topping, pecans, gingersnaps, pumpkin and spice.
Spread mixture into crust.
Freeze 6 hours or overnight.
Remove from freezer. Let stand 20 to 30 minutes to soften.
Garnish with dollops of topping and strawberries.