Categories: Holiday Pies

Ingredients

• 2 cups cold milk
• 2 packages JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
• 1/4 teaspoon ground cinnamon
• 1 8-ounce tub Cool Whip, thawed
• 1 6-ounce Honey Maid graham pie crust
• 1/2 cup Planters pecan halves
• 1 tablespoon honey

Directions

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until blended. Spread 1 1/2 cups onto bottom of crust.

2. Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

4. Store leftovers in refrigerator.

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