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graham cracker crust caramel ice cream topping caramel ice cream topping pecans pecans sugar milk pumpkin ground cinnamon ground nutmeg
Viewed: 27 - Published at: 7 years agoIngredients
- 1 reduced fat graham cracker crust
- 14 cup fat free caramel ice cream topping
- 2 tablespoons fat free caramel ice cream topping
- 12 cup chopped pecans
- 2 tablespoons chopped pecans
- 2 (3 1/2 ounce) packagesjello instant sugar free fat free instant vanilla pudding
- 1 cup skim milk
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 8 ounces Cool Whip Free
Method
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
- Beat pudding mixes, milk, pumpkin and spices with whisk until blended.
- 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.
