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
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip Whipped Topping, thawed
* Pour 1/4 cup caramel into crust; sprinkle with 1/2 nuts
* Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 minutes. Stir in 1 & 1/2 cups Cool Whip.
* Spoon into crust.
* Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.
* * * * * * * * * *
About Olivia Starke
Olivia Starke calls the Ozarks home. One of the most beautiful areas in the country, she loves hiking trails with her dogs, kayaking on the numerous waterways, and enjoying southern Missouri's fresh air and sunshine.
She's also 'Mom' to four dogs, a growing number of kitties that show up at her door, and four VERY spoiled horses that do little to earn their keep. Not that she'd ever hold that against them.
She's a HUGE fangirl of Doctor Who and to a lesser extent Supernatural, and has a pretty interesting love triangle (or square?) going on in her head between the Doctor and the Winchesters.
You can find her at: