Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold milk
1 (4 oz.) Jell-O instant vanilla pudding
1 (8 oz.) Cool Whip
1 c. chopped pecans
1 c. chopped gingersnaps
1 1/2 Tbsp. pumpkin pie spice
1 prepared graham cracker crust
additional Cool Whip
sliced strawberries

Preparation

Pour milk into large bowl.
Add pie filling mix.
Beat with wire whisk 1 minute or until well blended.
Let stand 5 minutes or until thickened.
Stir in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin spices.
Spoon mixture into crust.
Freeze 6 hours or overnight or until firm.
Let stand about 20 minutes to soften before serving.
Garnish with a dollop of Cool Whip and sliced strawberries.
Store leftover pie in freezer.