Thanksgiving Pumpkin Pie
(this is a frozen treat!)

Ingredients:

1 and 1/2c cold half and half or milk
1 pk 4 oz vanilla instant pudding
8 oz. whipped topping
1 c chopped nuts
1c gingersnap cookies
1/2c canned pumpkin
1 and 1/2 TBSP pumpkin pie spice
1 graham cracker pie crust
 

Directions:
Pour half and half or milk into large bowl.
Add pie filling mix.
Beat with wire whisk until well blended.
Let stand 5 minutes.
Fold in whipped topping and remaining ingredients.
Spoon into crust.
Freeze until firm,about 6 hours.
Remove from freezer.
Let stand about 10 minutes to soften before serving.

Hot Stuffed Cheddar Turkey Potatoes
(great for leftover!)

Ingredients:
3 large baked potatoes
1 can cream of broccoli soup
1/4 cup milk
2 cups grated cheddar
1/2 cup small cooked broccoli florets
1/2 cup cooked diced carrots
1 cup cooked chunked turkey
1/2 teaspoon rubbed sage
salt and pepper
 
 

Directions:
Preheat the oven to 350 degree. Halve the potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4 inch thick shell. In a small saucepan combine the soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth. Coarsely mash the potatoes with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper. Gently spoon the mixture into the potato shells and place in a flat casserole. Cover the casserole and bake for 20 minutes. Serve the remaining cheese sauce on the side.