1/4 cup PLUS 2 Tbsp caramel ice cream topping, divided
1 honey maid graham pie crust
1/2 cup plus 2 T Pecan pieces, divided
1 cup cold milk
2 pkg (3.4 oz) Jell-o Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub 8oz Cool Whip- thawed, divided
Pour 1/4 cup carmal topping into crust- sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel, and pecas just before serving.
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