Turtle Pumpkin Pie

I got this out of Taste of Home magazine, The best cooking magazine around!

• 1/4 cup plus 2 tbsp. caramel Ice cream topping, divided
• 1 HONEY MAID graham pie crust
• 1 1/2 cup plus 2 tbsp. PLANTERS pecan pieces, divided
• 1 cup cold milk
• 2 pkg (3.4 oz each) JELL-O vanilla instant pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) COOL WHIP whipped topping, thawed, divided

Directions

• Pour 1/2 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
• Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust.
• Refrigerate at least 1 hour. Top with remaining COOL WHIP, Caramel topping and pecans just before serving

MAKES 10 servings