November 20, 2008

Turtle Pumpkin Pie

1/4 c plus 2 T caramel ice cream topping, divided

1 honey maid graham pie crust – (1 LARGE or 2 small ones)

1/2 c plus 2 T planters pecan pieces, divided

1 c cold milk

2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding

1 c canned pumpkin

1 t ground cinnamon

1/2 t ground nutmeg

1 tub (8 oz.) Cool Whip topping, thawed, 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 1/2 c cool whip.

Spread into crust.

Refrigerate 1 hour.

Top with remaining cool whip, caramel topping and pecans just before serving.

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