(This was taken before I added all additional toppings)
Prep Time: 15 minutes, plus refrigeration.
1/4 cup, plus 2 Tbsp. of caramel (ice cream topping), divided
1 Graham cracker pie crust
1/2 cup, plus 2 Tbsp. Pecan pieces, divided
1 cup cold milk
2 Pkg. (3.4 oz each) Jell-o Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tub of cool whip, thawed and divided
POUR: 1/4 caramel topping into crust, sprinkle with 1/2 of pecans. (the best part!!)
BEAT: milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups of cool whip. Spread into crust.
Refrigerate at least an hour. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10 servings.
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