Okay, this is not my recipe. Even though I will own every pound of it later, I swiped it from the grocery store Jello shelf. :)
Triple-Layer Pumpkin Spice Pie
The stuff you need:
2 cups cold milk
2 pkg. Jello Pumpkin Spice Flavor Instant pudding
1/4 tsp ground cinnamon
1 8 oz tub Cool Whip
1 Graham Cracker crust
Mix the jello and cinnamon together in a bowl and...
add the milk.
Whisk until well blended.
Pour about 3/4 into the pie crust.
Fold in 1 1/2 cup coolwhip topping, into remaining pudding mix.
Spread the mixture onto the pie.
(Now here's where my pictures just didn't come out. The flash kept making the topping glare out the picture. Without the flash I couldn't get a clear pic. I am such a bad photographer!)
Top the pie with one more layer of cool whip topping and refrigerate for one hour.
This is delicious! You can top with glazed pecans if you like.
Just pour some pecans into a medium saucepan on med-low heat..add a tablespoon of honey and cook until carmelized. Stir Frequently! Pour out onto a piece of wax paper and separate any clumps. Sprinkle on top of pie just before serving!
This is a winner!