Triple-Layer Pumpkin Spice Pie

• 2 cups cold Milk
• 2 pkg Pumpkin Spice Jello Pudding
• 1/4 tsp Cinnamon
• 1 tub Cool Whip
• 1 Graham Cracker Crust

Beat milk, pudding mix and cinnamon until blended. Spread 1 1/2 cups onto bottom of crust. Add 1 1/2 cups of whipped topping to remaining pudding mixture, stir gently. Spoon over first layer in crust and top with remaining whipped topping.

Refrigerate 1 hour. Serve.

Store left overs in refrigerator.

Key Lime Pie

Preheat Oven: 350 degrees

• 1 Graham Cracker Crust
• Whipped Cream
• 6 Egg Yokes
• 1 can (14oz) Condensed Milk
• 1/2 cup fresh Lime Juice

In medium bowl, combine last 3 ingredients. Pour into crust.

Bake 15 minutes.

Cool to room temperature. Place in refrigerator until ready to serve.

Serve each slice with Whipped Cream.