Frosty Pumpkin Bars

by Mrs. Steele

1 (6 serving size) box Instant Vanilla Pudding
1 16 oz can Pumpkin
1 cup Milk
½ tsp Ground Nutmeg
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
1 cup Whipped Cream

Graham Cracker Crust
1½ box Graham Crackers
6 tbsp Butter
⅓ cup Granulated Sugar

In medium bowl, cream together graham crackers, sugar and butter until well blended. Press dough onto the bottom and sides of pie dish or tin. Bake in a 375' oven for 6-7 minutes. Remove from oven and chill 1 hour.

In medium bowl, combine pudding, pumpkin, milk, and spices. Mix ingredients slowly with an electric hand mixer or whisk, until well blended (1 minute). Fold in whipped cream. Pour mixture into graham cracker crust and freeze for 4 hours. Remove from freezer and let stand about 30 minutes before cutting. Top with more whipped cream and nutmeg (opt).