Skill required: Beginner
1/4 cup plus 2 tablespoons caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 ounces each) vanilla instant pudding
1 cup canned pumpking
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 ounces) whipped topping, thawed, divided
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended.
3. Stir in 1 1/2 cups Cool Whip; spread into crust.
4. Refrigerate at least 1 hour.
5. Top with remaining Cool Whip, caramel topping and pecans just before serving.
Yield: 10 servings
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