Triple-Layer Pumpkin Spice Pie

1. 1

   Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.

2. 2

   ; spread 1-1/2 cups onto bottom of crust.

3. 3

   Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust.

4. 4

   Top with remaining COOL WHIP.

5. 5

   Refrigerate 1 hour.

6. 6

   Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min.

7. 7

   or until nuts are caramelized, stirring frequently.

8. 8

   Spread onto waxed paper, separating large clusters.

9. 9

   Cool.

10. 10

    Sprinkle nuts over pie just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.