1/4 cup plus 2 2tablespoon caramel topping, divided
1 Honey Maid Grahm pie crust
1/2 cup plus 2 tablespoon pecans, divided
1 cup cold milk
2 pkg (2.4 oz each) Jello-0 Vanilla Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 tablespoon ground nutmeg
1 tub (8 oz) Cool Whipped Topping, thawed, divided
Pour 1/4 cup carmel topping into crust, spinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Sti in 1 1/2 cups COOL WHIP. Spread into crust.
Refrigerate 1 hour Top with remaind COOL WHIP carmel topping and pecans just before serving. Makes 10 servings, one slice each.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment