Ingredients:
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz.) vanilla flavor instant pudding, divided
1 tsp. pumpkin pie spice
1 tub (8 oz.) whipped topping, thawed, divided
1 1/2 c. plus 1 Tbsp. cold milk, divided
8 caramels
Directions:
Mix graham cracker crumbs and butter; press onto bottom of 9x13 dish.
Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 c. whipped topping; spread over crust.
Beat remaining pudding mix and 1 1/2 c. milk in medium bowl with whisk 2 minutes; spread over pudding layer in dish. Cover with remaining whipped topping. Refrigerate 4 hours.
Microwave caramels and remaining milk in microwaveable bowl on high for 30 seconds; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.
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