Thursday, November 27, 2008

Turtle Pumpkin Pie {picture coming soon}

INGREDIENTS 
  • 1/4 cup caramel ice cream topping
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1/2 cup PLANTERS Pecan Pieces
  • 1 cup cold milk
  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 2 tablespoons caramel ice cream topping
  • 2 tablespoons PLANTERS Pecan Pieces


DIRECTIONS

  1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
  2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
  3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

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