Triple-Layer Pumpkin Spice Pie

1. 1

   Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.

2. 2

   Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.

3. 3

   Refrigerate at least 1 hour.

4. 4

   Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.

5. 5

   Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.