1/4 cup plus 2 tablespoons caramel ice cream
topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
*My Notes:*
-Thank you Denise
-This is a Kraft recipe, for more recipes visit Kraft foods.
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