1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup milk
2 pkg (3.4 oz. each) chocolate instant pudding
1 tub (8 oz.) Cool Whip, divided
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Let's Make It
Pour 1/4 cup caramel topping onto crust; sprinkle with 1/2 cup nuts.
Beat milk and dry pudding mixes with whisk 2 min. Stir in 1 1/2 cups Cool Whip. Spread onto crust. Refrigerate 1 hour.
Top with remaining Cool Whip, caramel topping and nuts just before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.