Pumpkin French Silk Pie

1 Graham Cracker Pie Shell
1 Jar Pumpkin Butter
1 Lite Cool Whip

Mix 1/2 jar (4 oz) Pumpkin Butter with 1/2 Container Cool Whip with a spoon or spatula, not a mixer, until thoroughly blended. This will have the consistancy of a mousse. Place into pie shell and place in freezer for 10 minutes. Remove and spread remaining Cool Whip over top. Keep in fridge until 5 minutes before you wish to serve, place back in freezer. Remove, slice and serve.

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