Did anyone happen to see this recipe in the November issue of Woman's Day? I haven't tried it out yet, but I think this would make a great dessert idea for Thanksgiving! It definitely looks easy enough.
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz each) JELL-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) COOL WHIP Whipped Topping, thawed, divided
Directions:
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk, until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust.
Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving. Makes 10 servings.
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