1/4 cup & 2 tbsp of caramel topping, divided
1 graham cracker pie crust
1/2 cup & 2 tbsp pecans, divided
1 cup cold milk
2 pkg Jello Vanilla Flavored Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub Cook Whip, thawed
POUR 1/4 cup caramel topping into crust; sprink with 1/2 cup pecans
BEAT milk, dry pudding mixes, pumpkin and spices with wisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
REFRIDGERATE 1 hour. Top with pecans and drizzle remaining caramel with fork.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment