From: Kraft
¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided
Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust
Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.
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