Turtle Pumpkin Pie Monday, October 20, 2008


A Kraft recipe

1/4 cup plus 2 TBSP caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 TBSP 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 8 oz tub COOL WHIP whipped topping, thawed, divided


Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust. Refrigerate for at least one hour (overnight will work). Top with remaining COOL WHIP and drizzle with ice cream topping. Sprinkle on remaining pecans and serve.

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