#2078 - Turtle Pumpkin Pie

(by Shirley McNevich)

1/4 cup + 3 TBSP caramel ice cream topping
1 ready-made graham cracker crust (or make your own)
1/2 cup + 2 TBSP chopped pecans
1 cup cold milk
2 - 3.4oz. boxes Jell-O vanilla instant pudding mix
1 cup Libby's canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)

Pour 1/4 cup of the caramel ice cream topping evenly into the bottom of the graham cracker crust. Sprinkle 1/2 cup chopped pecans over the caramel. In a mixer add both boxes of pudding mix and milk--beat on low until mixed. Add pumpkin, cinnamon and nutmeg--beat just until mixed. Remove from mixer--add 1 1/2 cups of the Cool Whip--stir with a spoon until mixed. Pour the batter into the crust. Refrigerate until cold. When ready to serve, spread remaining Cool Whip over the top. Drizzle 3 TBSP caramel over the Cool Whip. Sprinkle 2 TBSP of chopped pecans over the top.