You may also like
Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 1/4 cup plus 2 tbsp. caramel ice cream topping, divided
- 1 honey maid graham pie crust (6 oz.)
- 1/2 cup plus 2 tbsp. planters chopped pecans, divided
- i pkg. (5.9 oz.) jell-o chocolate fudge flavor instant pudding
- 3 cups cold milk
- 1/2 cup thawed cool whip whipped topping
Method
- Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.
- Beat pudding mix and milk with whisk 2 min.; pour into crust.
- Refrigerate 2 hours. Top with cool whip, remaining nuts, and caramel topping just before serving.
