Triple-Layer Pumpkin Spice Pie

Prep: 20 min | Total: 1 hour 20 minutes

INGREDIENTS:
2 cups cold milk

2 pkgs (4 serving) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp ground cinnamon

1 tub (8 oz) cool whip - thawed

1 Graham pie crust (6 oz)

1/2 cup pecan halves

1 Tbsp honey

BEAT: milk, pudding mix and cinnamon with wire whisk until well 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 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating large clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.