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| 30 oz |
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Pumpkin Pie filling |
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| 24 oz |
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Plain Yogurt |
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| 1 |
Combine pie filling with yogurt. Chill in the refrigerator for four hours. Then freeze in a 4 quart ice cream freezer. |
| 2 |
Sandwich your creamy creation between two ginger snap or use it to top off a thick slab of spice cake. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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