INGREDIENTS:

  • 1 package diamond bakery Hawaii graham crackers – about 9 crackers – crushed
  • 1/4 cup melted butter
  • 3 single serving pudding packs
  • 1/2 cup pumpkin purée
  • 1 container of whipped topping
  • Pomegranate seeds, figs, crushed graham crackers, and crumbled pumpkin muffin as garnish

INSTRUCTIONS:

  1. Mix together crushed grahams and melted butter. Press firmly along the bottom of a pie or cake pan. Freeze for 5 to 10 minutes.
  2. Mix together pudding and pumpkin purée. Spread an even layer over the top of the graham cracker crust. Freeze for 5 to 10 minutes.
  3. Top with the whipped topping, covering completely.
  4. Garnish with pomegranate, figs and crushed crackers, and muffin.
  5. Freeze until ready to serve.