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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe comes from PEOPLE MAGASINE (dated Oct 12, 2009) haven't tried it, I actually just bought the magasine, looks tasty though Ingredients:
1/4 cup + 2 tbsp caramel ice cream topping; divided |
1 honey maid graham pie crust |
1/2 cup + 2 tbsp chopped planters pecans; divided |
2 pkg jell-0 vanilla instant pudding |
1 cup cold milk |
1 cup canned pumpkin |
1 tsp ground cinnamon |
1/2 tsp nutmeg |
1 tub cool whip:thawed & divided |
Directions:
1. Pour 1/4 cup caramel into the pie crust and sprinkle with 1/2 cup nuts.
2. Beat pudding mixes with milk, pumpkin and spices with a wisk until well blended.
3. Stir in 1-1/2 cups Cool Whip
4. Spoon into crust
5. Refrigerate 1 hour.
6. Top with remaining Cool Whip, caramel and nuts, just before serving
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