1/2 c. raisins
2 tbsp. orange juice
1 1/2 c. cold half and half, light cream or milk
1 pkg. (4 serving size) Jello instant vanilla instant pudding and pie filling
2 tbsp. light brown sugar
1 tsp. cinnamon
3 1/2 c. (8 oz.) Cool Whip, thawed
1 c. chopped walnuts
1 pkg. graham cracker crumb crust

Soak raisins in orange juice 30 minutes. Pour half and half into large mixing bowl. Add pie filling mix, brown sugar and cinnamon. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping, walnuts and raisins. Spoon into crust. Freeze until firm about 6 hours. Remove from freezer. Let stand 10 minutes to soften. Store in freezer.