½ cup Jimmy’s Caramel Dip, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
¾ cup pecans, divided
2 pkg. (3.4 oz. each vanilla instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip, divided
1
Pour 1/4 cup Jimmy’s Caramel Dip into bottom of pie crust; sprinkle with 1/2 cup nuts.
2
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
3
Refrigerate 1 hour. Top with remaining Cool Whip, Jimmy’s Caramel and nuts just before serving.
Ingredients
½ cup Jimmy’s Caramel Dip, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
¾ cup pecans, divided
2 pkg. (3.4 oz. each vanilla instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip, divided
Directions
1
Pour 1/4 cup Jimmy’s Caramel Dip into bottom of pie crust; sprinkle with 1/2 cup nuts.
2
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
3
Refrigerate 1 hour. Top with remaining Cool Whip, Jimmy’s Caramel and nuts just before serving.