Friday, January 29, 2010

Turtle Pumpkin Pie

¼ c. plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
½ c. plus 2 Tbsp. pecans pieces, divided
1 c. cold milk
2 (3.4 oz) pkgs. jell-o vanilla instant pudding
1 c. canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 (8 oz) tub cool whip whipped 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 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

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