Categories: pies-cobblers-cheesecakes-tarts

Ingredients

• 1/4 cup plus 2 Tbsp. caramel ice cream
• topping, divided
• 1 ready-to-use graham cracker crust(6 oz.)
• 1/2 cup plus2 Tbsp. chopped pecans, divided
• 3 pkg. (3.4 oz. each) Jell-O vanilla instant
• pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) Cool Whip Whipped Topping,
• thawed

Directions

1. Pour 1/4 cup caramel topping onto bottom of pie crust, sprinkle with nuts.
2. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon into crust.
3. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

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