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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This recipe is from Kraft Foods. I have made this and it was sinfull! Hope you like it too. Time does not include refrigeration. Ingredients:
1/4 cup caramel topping, plus |
2 tablespoons caramel topping, divided |
1 honey maid graham cracker pie crust |
1/2 cup planters pecan pieces, plus |
2 tablespoons planters pecan pieces |
1 cup cold milk |
2 (1 1/3 ounce) boxes jello instant vanilla pudding mix |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 (8 ounce) container cool whip, divided |
Directions:
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
2. Beat milk, dry pudding, pumpkin and spices with whisk until blended.
3. Stir in 11/2 cups whipped topping.
4. Spread into crust.
5. top with remaining whipped topping.
6. refrigerate 1 hour.
7. top with pecans and drizzle remaining caramel with fork.
8. Store leftovers in refrigerator.
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