You will need.... | 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided | | 1 Graham Cracker Pie Crust (6 oz.) | | 1/2 cup plus 2 Tbsp. Pecan Pieces, divided | | 1 cup cold milk | | 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling | | 1 cup canned pumpkin | | 1 tsp. ground cinnamon | | 1/2 tsp. ground nutmeg | | 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided | |
| POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. | | BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust. | | REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator. | | |
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