Sugared Nuts are a very quick topping to make(I subsituted walnuts & sugar for pecans & honey)
They add a nice crisp crunch
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Graham Pie Crust (6 0z.)
1/2 cup Pecan Halves
1 Tbsp. honey
They add a nice crisp crunch
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Graham Pie Crust (6 0z.)
1/2 cup Pecan Halves
1 Tbsp. honey
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 medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
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 medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
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