Easy Thanksgiving Dessert Recipe

  • 2 1/2 cups crushed graham cracker crumbs
  • 6 tablespoons butter
  • 2 packages instant Jello Pumpkin Spice pudding
  • 2 cups milk
  • 4 cups softened cinnamon ice cream (Blue Bunny)
  • 1 teaspoon vanilla
  • 8 ounces Cool Whip
Combine crushed graham cracker crumbs with butter. Reserve 3/4 C. and press remainder in 9x13-inch pan (can add a little cinnamon, if desired). Combine 2 packages of instant pudding with 2 cups milk. Add 4 cups softened cinnamon ice cream. Pour into graham crust. Add vanilla to Cool Whip and cover pumpkin layer. Cover with reserved graham crumbs.

Optional: To reserved graham crumbs add 1/4 cup of crushed ginger cookies and 1/4 cup chopped cinnamon chips. Sprinkle over Cool Whip layer. This can be frozen. Allow to sit overnight in refrigerator before serving.

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