Ingredients
1/4 cup plus 2 Tbsp.
caramel ice cream topping, divided
1 HONEY MAID Graham
Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp.
chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each)
JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground
cinnamon
1/2 tsp. ground
nutmeg
1 tub (8 oz.)
COOL WHIP Whipped Topping, thawed, divided
Pour 1/4 cup caramel topping
onto bottom of pie crust; sprinkle with 1/2 cup nuts.
Beat next 5 ingredients in large
bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
Refrigerate 1 hour. Top with
remaining COOL WHIP, caramel topping and nuts just before serving
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