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Pumpkin Chip Cream Cake Recipe


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     Pumpkin Chip Cream Cake

Category   Desserts - Breads
Sub Category   None

3/4 c cold 2% milk
1 pkg (3.4 oz) instant vanilla pudding mix
2/3 c miniature semisweet chocolate chips
1/2 c canned pumpkin
3/4 tsp pumpkin pie spice
1 carton (8 oz) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, opt

In a large bowl, whisk milk and pudding mix for 2 min (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. Yield- 8 servings.

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