Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold milk
1 pkg. (4 serving size) Jell-O vanilla instant pudding
3 1/2 c. (8 oz.) Cool Whip
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 (6 oz.) prepared graham cracker pie crust
additional thawed Cool Whip
sliced strawberries

Preparation

Pour milk into large bowl.
Add pie filling mix.
Beat with wire whisk for 1 minute or until well blended.
Let stand 5 minutes or until thickened.
Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
Spoon mixture into crust.
Freeze 6 hours or overnight until firm.
Remove from freezer.
Let stand for about 20 minutes to soften before serving.