PIE OR PUDDING?

NO BAKE PUMPKIN VANILLA.

It is time for dessert.

Of all the recipes I have posted this one is going to probably be my biggest hit!

Jello Instant Vanilla Pudding and Pie Filling 4.6 oz. package.
Milk 2-1/2 cups cold. Whole or 2%. Whole tastes better.
One can of Libby's 100% pure pumpkin.
Sugar 3/4 cup.
Brown Sugar 2 tbsp (dark or light brown sugar work equally well).
McCormick Vanilla Butter Nut Flavor 1/2 teaspoon (pure vanilla works, but not as tasty).
McCormick Pure Lemon Extract (just try to pour 1 drop and whatever comes out will be enough).
McCormick Ground Cinnamon 1 tsp.
Butter or Margarine 3 tbsp melted.
Keebler Graham Cracker Crust. (for no crust, just use a plain glass or plastic container).

Mix Jello Instant Pudding and Pie Filling, the 2.5 cups of milk is for the pie recipe.
In a mixing bowl combine the Libby's 100% pure Pumpkin, the sugar and brown sugar, McCormick Vanilla Butter Nut Flavor and McCormick Lemon Extract, butter or margarine, McCormick Ground Cinnamon. Mix well.

If using Keebler Graham Cracker Crust, bottom layer is Jello Pie Filling topped with Libby's 100% pure Pumpkin mix. Get out a spoon and enjoy what's left of the pumpkin topping.

If no crust, put one layer of pie filling, one layer of pumpkin mix, another layer of pie filling and top with Pumpkin mix. Won't be much left in the pumpkin bowl so hand it to the kids and you won't even have to wash the bowl.

Now, I know this will be the hardest part. You have to let it sit in the refrigerator for at least
1 hour...or not. 

Until next time, enjoy :)