Pudding. Pumpkin pie. Cool Whip.
All of them are delicious on their own, but how about combining them into one dessert?
Try this 20-minute recipe from Jell-O for your next holiday function. The pecan topping is optional, of course, if you want to save time.
Triple-Layer Pumpkin Spice Pie
2 cups cold milk
2 packages JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 teaspoon ground cinnamon
1 8-ounce tub Cool Whip, thawed
1 6-ounce Honey Maid graham pie crust
1/2 cup Planters pecan halves
1 tablespoon honey
Beat milk, dry pudding mixes and cinnamon with wire whisk until blended. Spread 1 1/2 cups onto bottom of crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.
Store leftovers in refrigerator.
Jennie Pollock likes Frenchsilk and strawberry pies, too. She “faked” this photo by using butterscotch pudding. Send suggestions to her at jpollock@rockfordwoman.com.