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PIE - Pumpkin Spice Triple-Layer Pie
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 2 pkg. (3.4 oz. each) | JELL-O Pumpkin Spice Flavor Instant Pudding |
| 1/4 tsp. | ground cinnamon |
| 2 cups | cold milk |
| 1 HONEY MAID Graham Pie Crust (6 oz.) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided | |
| 1/2 cup | PLANTERS Pecan Halves |
| 1 Tbsp. | honey make it |
BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.
SUBSTITUTE
Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.
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