Triple-Layer Pumpkin Spice Pie

By á-2179

Ingredients

• 2 Cups cold milk
• 2 Pkgs (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
• 1/4 Tsp ground cinnamon
• 8 oz COOL WHIP, thawed
• 1 Honey Maid Graham Pie Crust
• 1/2 Cup Pecan Halfs
• 1 Tbsp honey

Preparation

Step 1

Beat milk, dry pudding mixes & cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.

Add 1 1/2 Cups of whipped topping to remaining pudding mixture, stir gently. Spoon over first layer. Top with remaining whipped topping.

Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium heat until pecans are caramelized, stirring frequently. Spread on wax paper, separating large clumps to cool. Sprinkle over pie before serving.