TURTLE PUMPKIN PIE (Kathy Little)

By LADONMANK

Ingredients

• 11) 1/2 cup caramel ice cream topping
• 22) 1 graham cracker pie crust
• 33) 3/4 cup chopped pecans
• 44) 2 packages (3.4 oz) Jello instant vanilla pudding
• 55) 1 cup milk
• 66) 1 cup canned pumpkin
• 77) 2 teaspoons cinnamon
• 88) 1 (8 oz) cool whip
• 99) 1 8 oz cool whip

Preparation

Step 1

Pour 1/4 cup of caramel topping into crust; sprinkle with 1/2 cup nuts. Beat pudding, milk, pumpkin and cinnamon with whisk until blended. Stir in 1 1/2 cups cool whip. Spoon into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and nuts just before serving