** Recipe from Kraft **
* 1/4 c. plus 2 Tbl. caramel ice cream topping, divided
* 1 graham pie crust (6 oz.)
* 1/2 c. plus 2 Tbl. chopped pecans, divided
* 2 pkg. (3.4 oz. ea.) vanilla instant pudding
* 1 c. cold milk
* 1 c. canned pumpkin
* 1 tsp. ground cinnamon
* 1/2 tsp. ground nutmeg
* 1 tub (8 oz.) whipped topping, thawed, divided
Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.
Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.
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