Ingredients
3/4 cup cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix2/3 cup miniature semisweet chocolate chips1/2 cup canned pumpkin3/4 teaspoon pumpkin pie spice1 carton (8 ounces) frozen whipped topping, thawed, divided1 graham cracker crust (9 inches)Slivered almonds and chocolate curls, optional
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
