2 pkg. (3.4 oz each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp. ground cinnamon

2 C cold milk

1 (6 oz) ready-to-use graham cracker crumb crust

1 tub (8 oz) whipped topping, thawed, divided

1/2 C pecan halves

1 Tbl. honey


1. Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 minutes.

2. Spread 1 1/2 C onto bottom of crust.

3. Stir 1 1/2 C Whipped topping into remaining pudding.

4. Spread over pudding layer in crust.

5. Top with remaining whipped topping.  

6. Refrigerate at least 1 hour before serving.

7. While pie is chilling, cook nuts and honey in skillet on medium-low heat 2-4 minutes until nuts are caramelized, stirring frequently.

8. Spread onto waxed paper, separating clusters and cool.

7. Sprinkle nuts over pie just before serving.

10 servings

11 points

Recipe by Kraft

NOTE:  I was unable to find the JELL-O in stores; I had to order it from

CREDITS:  TEMPLATE: "Cookbook Volume 2", Wishing Well Creations by Laura Passage; KIT: "Click, Click", Laura Banasiak