Recipe of the Month

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp caramel ice cream topping divided
1 Honey Maid Graham Pie Crust
½ 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
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

POUR ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended.
Stir in 1 ½ cups COOL WHIP.
Spread into crust.

REFRIGERATE at least 1 hour.
Top with remaining COOL WHIP, carmel topping and pecans just before serving. (Carmel you can dribble with a fork creating zig-zag line design.)
Makes 10 servings.

Prep: 15 min. plus refrigeration.