Recipe: Pumpkin creme pie
1 9-inch (6 ounces) prepared graham cracker crust
1 can (15 ounces) pure pumpkin pie
1 package (5.1 ounces) vanilla instant pudding/pie filling mix
1 cup evaporated milk
1 teaspoon pumpkin pie spice
2 cups (about 6 ounces) frozen whipped topping, thawed
1 cup fresh raspberries (optional)
COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.
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St. Charles Parish mobilizes help for flood victims - 1573 views
St. Charles Parish volunteers and organization quickly started mobilizing efforts to assist victims Monday when word spread of Louisiana’s record flood waters leaving thousands of people and their pets without a home, food and even water.