Jolly mdfd30e- 1 pk Vanilla instant pudding and
— pie filling mix; 4-serving size
3/4 cup Cold milk
1/2 cup Solid-pack pumpkin
3/4 teaspoon Pumpkin pie spice
3 1/2 cups Cool Whip — thawed
1 9-Inch pie shell; baked — cooled
Prepare pie filling as directed on package with 3/4 cup milk. Blend in pumpkin, spice and 2 cups Cool Whip. Spoon into pie shell. Chill at least 4 hours. Spread with remaining Cool Whip. Note. For variety, add 2/3 cup EACH pecans and chocolate chips to mixture before spooning into pie shell. Store leftover pie in refrigerator. Wis/Gramma, 8/25/95. —–