Turtle Pumpkin Pie:
¼ cup plus 2 Tbsp. caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust
½ cup plus 2 Tbsp. Planters pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jello Vanilla Instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz) Cool Whip, thawed, divided
Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.
from the home of Debbie Gosnell