1/4 c plus 2 T caramel topping, divided
1 graham cracker pie crust
1/2 c plus 2 t pecan pieces, divided
1 c cold milk
2 pkg (4 serving size each) vanilla flavor instant pudding
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 tub Cool Whip, thawed and divided
Pour 1/4 c caramel topping into crust; sprinkle with 1/2 c pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Top with remaining Cool Whip.
Refrigerate 1 hour. Top with remaining caramel topping and pecan pieces before serving.
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