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image credit : togetherasfamily.com


  1. 1 ready-to-use graham cracker crust
  2. 2 small boxes (3.4 oz each) Jell-O Pumpkin Spice Instant Pudding Mix
  3. 2 cups half & half milk
  4. 1/4 teaspoon cinnamon
  5. 1 tub (8 oz) Cool Whip, thawed
  6. chopped pecan for garnish, optional


  1. Combine dry pudding mix, milk, and cinnamon in a mixing bowl. Beat together with a wire whisk, or hand held blender, until thick and creamy. About 2 minutes. Spread 1 1/2 cups into the pie crust (this is the 1st layer).
  2. To the remaining pudding mix, add 1 1/2 cups Cool Whip and stir until combined. Spread over the pudding layer in crust (for the 2nd layer).
  3. Spread the remaining Cool Whip on top (for the 3rd layer) and cover with the enclosed lid.
  4. Refrigerate for at least 4 hours. I prefer to make ahead and refrigerate overnight.
  5. Before serving, sprinkle the top with chopped pecans if wanted.
For more detail togetherasfamily.com

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