| | Directions |
- Crush graham crackers. Add brown sugar and butter. Mix like a pie crust.
- Pat about 2/3 of crumb mixture into bottom of a buttered pan.
- With an electric mixer, beat the pudding mix and milk.
- Fold in Cool Whip and Pumpkin Pie mix. Pour over crumb crust.
- Sprinkle remaining crumbs over the top. Let stand in refrigerator until set really good. Serve with whipped cream.
- This dessert is freezable.
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Prep Time: 45 minutes
Container: 9 x 13 pan
|  | | Ingredients | | - | | 12 graham crackers - full size |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup butter or margarine |
| - | | 1 package instant vanilla pudding |
| - | | 1 1/4 cups milk |
| - | | 8 ounces Cool Whip, plus some for serving |
| - | | 1 #2 can pumpkin pie mix |
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