Spread 1/4 cup caramel topping onto bottom of crust; sprinkle with 1/2 cup nuts.
Mix pumpkin, dry pudding mixes and spices in large bowl until blended. Gradually add milk, mixing well after each addition. Stir in 1-1/2 cups COOL WHIP; spread over ingredients in crust.
Refrigerate 1 hr. or until firm.
Garnish with remaining COOL WHIP, caramel topping and nuts just before serving.
Small Changes Add Up
Small ingredient substitutions, such as a ready-to-use reduced-fat graham cracker crumb crust, JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping, result in a savings of 80 calories and 4g of total fat, including 2g of saturated fat, per serving when compared to a traditional recipe.
Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com and search for "pumpkin."
How to Store
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 2g
* 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.