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Instructions |
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Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of pie crust, leaving the rest for the middle layer.
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Add 1 1/2 cups of the whipped topping to remainning pudding mixture; stir gently. Spoon over layer in crust, top with remaing whipped topping.
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Refrigerate 1 hour. Meanwhile, cook pecans and honey in a skillet on med-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store levfovers in refrigerator.
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Alternate- Can also Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup crushed pecans, follow above recipe and then also top w/remaining carmel topping!
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| Serving
Suggestions |
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Makes 10 servings - one slice each
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Originally Submitted
10/25/2011
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