This is a recipe from the latest Food and Family magazine. I tried it out and thought it was really good.
Turtle Pumpkin Pie
1/4 c. plus 2 T. caramel ice cream topping, divided
1 graham cracker pie crust (6 oz.)
1/2 c. plus 2 T pecan pieces, divided
1 c. cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1 8 oz tub Cool Whip, divided
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
2. Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 min. Stir in 1 1/2 cups cool whip. Spread into crust.
3. Refrigereate 1 hour. Top with remaining cool whip, caramel topping, and nuts just before serving.
Notes: I had the mini crusts on hand, and it worked fine with those. It does get a little crusty on top in the fridge, so I wouldn't make it ahead of time. However, I had some filling left over and it kept fine in a container, so if you want to do something ahead, make the filling and then assemble it the day of the event.
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