(by Shirley McNevich)
1/4 cup + 2 TBSP caramel ice cream topping
1 ready-made graham cracker crust
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.75oz. boxes Jell-O vanilla INSTANT pudding/pie filling
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)
Pour 1/4 cup caramel into the bottom of the graham cracker crust. Sprinkle 1/2 cup of chopped pecans on top of the caramel. In a bowl add both boxes of vanilla pudding mix and the milk--beat with a whisk. Add cinnamon, nutmeg and pumpkin--mix well. Add 1 1/2 cups of Cool Whip--stir well. Pour pumpkin mixture on top of the pecans in the crust. Add remaining Cool Whip on top of pumpkin mixture. Refrigerate for 1 hour, then drizzle the 2 TBSP caramel and 2 TBSP chopped pecans on top. Refrigerate overnight.
1 comment:
This recipe is soooo yummy, and fast! It's a good twist on a pumpkin pie, and so light and fluffy. But be careful with the carmel cause it can make it really rich.
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