Steps
- 1
pour 1/4 cup caramel onto crust and spread evenly.
- 2
sprinkle 1/2 cup (or more all depending on taste) pecans over caramel
- 3
in bowl beat milk, pudding mixes, pumpkin, and spices.
- 4
stir in 1 and a half cup of cool whip.
- 5
spread onto crust and refridgerate for at least an hour
- 6
top with coolwhip and pecans to taste and enjoy
Similar Recipes
More Recipes
-

Stuffed Mushrooms (Spirit of '76 Cookbook)
Cluelesskitty
-

Daniel Young
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Schnelly -

Mae Leigh
-

Easiest Scones / Drop Biscuits Ever
HeatherMcCardle
-

BethJeff77
-

Daniela
-

Tri-grain Dosa - Wheat, Millet and Oats
Swathika Dhanabalan
-

Chasity
-

pinksocks
-

lisa.hashey -

Chef_Thomas
-

Vhawkins13
-

Mae Leigh
-

Brenda M. Castillo
-

Xanapus
https://cookpad.wasmer.app/us/recipes/336978




Comments