2 packages jello pumpkin spice flavor instant pudding and pie filing ( 4 servings size each)
1/4 teaspoon ground cinnamon
1 8 ounce tub cool whip whipped topping, thawed
1 6 ounce honey maid grahm pie crust
1/2 cup planters pecan halves
1 tablespoon honey
Instructions
Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture, stir gently. Spoon over layer in crust, top with remaining whipped topping.
Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on meduim-low heat 2-4 minutes or until pecans are caramilized, stirring frequently. Spread onto sheet of waxed paper, seperating large custers. Cool. Sprinkle over pie just before serving. Store left overs in refrigerator.
Originally Submitted
10/28/2010
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You can add this Triple Layer Pumpkin Spice Pie recipe to your own private DesktopCookbook.