Fluffy Persimmon Pie
Ingredients
- 12 c persimmon pulp
- 8 oz cream cheese
- 1 c powdered sugar
- 9 oz thawed whipped topping
- 9-inch graham cracker crust
Directions
- Cream the sugar and cheese together
- Add pulp
- Fold in whipped topping
- Pour into crust
- Freeze until firm and serve