1/4 cup plus 2 Tbsp caramel ice cream topping
1 graham cracker pie crust
1/2 cup plus 2 Tbsp pecan pieces
1 cup cold milk
2 pkg (3.4 oz each) vanilla instant pudding mix
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip topping, thawed
3 Tbsp chocolate chips
1 graham cracker pie crust
1/2 cup plus 2 Tbsp pecan pieces
1 cup cold milk
2 pkg (3.4 oz each) vanilla instant pudding mix
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip topping, thawed
3 Tbsp chocolate chips
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping, nuts and chocolate chips before serving.
Serves 10
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