Easy Rocky Road Pumpkin Pie

• 1 cup canned pumpkin
• 2 pkg. (3.4-oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup JET-PUFFED Miniature Marshmallows
• 1/2 cup chopped PLANTERS Pecans
• 2 Tbsp. chocolate syrup

1. Beat pumpkin, pudding mixes and spices in medium bowl with whisk until blended.
2. Gradually add milk, mixing well after each addition.
3. Stir in 1-1/2 cups COOL WHIP.
4. Spread onto bottom of crust.
5. Top with marshmallows and nuts; drizzle with syrup.
6. Refrigerate 1 hour or until firm.
7. Serve topped with remaining COOL WHIP.

pumpkin, ground cinnamon, ground nutmeg, cold milk, topping, ready, jetpuffed miniature marshmallows, pecans, chocolate syrup

Taken from www.kraftrecipes.com/recipes/easy-rocky-road-pumpkin-pie-158565.aspx (may not work)