Ingredients

• 2 cups cold milk
• 2 pck jello pumpkin spice flavor instant pudding and pie filling
• 1/4 tsp ground cinnamon
• 1 tub cool whip
• 1 graham crust pie
• 1/2 cup planters pecan halves
• 1 T honey

Directions

1. beat milk, dry pudding mixes, and cinnamon with wire whisk until well blended

2. read 1-1.5 cups onto bottom of crust

3. d 1-1.5 cup of teh whipped topping to remaining pudding mixture, stire gently, spoon over layer in crust; top wit remaining whipping topping

4. refrigerate for one hr

5. meanwhile cook pecans and honey in skillet on med low heat for two to four min or until pecans are caramelized stirring oftenm

6. spread onto sheet of waxed paper saparting larger clusters, let cool

7. sprinkle over pie crust before serving

Email to a friend | Print this recipe | Back