• 40 Nilla Wafers, divided
  • 2 tablespoons sugar
  • 1/4 cup butter or margarine, melted
  • 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
  • 1/4 cup plus 2 tablespoons chopped pecans, divided
  • 2 (3/4 ounce) packages vanilla instant pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups thawed frozen whipped topping, divided


Cut 5 wafers in half and reserve for garnish.

Finely crush remaining wafers; mix with sugar and butter until blended.

Press crumb mixture onto bottom and up side of 9-inch pie plate.

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

Beat pudding mixes and milk in large bowl with whisk 2 minutes.

Add pumpkin and spices; mix well.

Stir in 1 1/2 cups whipped topping; pour into crust; refrigerate 1 hour.

Top with remaining whipped topping, reserved wafer halves, caramel topping and nuts just before serving.

Tip: Great for holiday entertaining!

Recipe reprinted by permission of Mondelez. All rights reserved.

RecID 239