 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
|
This s from a Jell-O and Cool Whip advertisement in Kraft Foods magazine. I have not tried it but wanted to hold on to it for safe keeping. The fifteen minutes is only prep time; this is a no-cook pie. Also don't forget the additional hour+ for refrigeration. Ingredients:
1/4 cup caramel topping |
1 graham cracker pie crust |
1/2 cup pecan pieces |
1 cup milk, cold |
2 (3 1/2 ounce) packages instant vanilla pudding |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 (8 ounce) container whipped topping, thawed and divided |
2 tablespoons caramel topping (garnish) (optional) |
2 tablespoons pecan pieces (garnish) (optional) |
Directions:
1. Pour caramel topping onto crust.
2. Sprinkle with pecan pieces.
3. Beat milk, pudding, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups whipped topping.
4. Spread into crust.
5. Refrigerate at least one hour.
6. Top with remaining whipped topping. Garnish with any additional caramel topping and pecan pieces before serving.
|
|