Praline Pumpkin Pie

• 1/3 cup butter or margarine
• 1/2 cup chopped PLANTERS Pecans
• 1/3 cup packed brown sugar
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/4 tsp. pumpkin pie spice
• 1 cup cold milk
• 1 can (16 oz.) pumpkin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Melt butter in small saucepan on medium heat.
2. Add nuts and sugar; mix well.
3. Bring to boil.
4. Cook 30 sec., stirring constantly.
5. Spread onto bottom of crust.
6. Cool.
7. Beat pudding mixes, spice, milk and pumpkin in large bowl with whisk 2 min.
8. Gently stir in 1-1/2 cups COOL WHIP.
9. Spread over nut layer.
10. Refrigerate 4 hours or until set.
11. Top with remaining COOL WHIP just before serving.

butter, pecans, brown sugar, ready, pumpkin pie spice, cold milk, pumpkin

Taken from www.kraftrecipes.com/recipes/-1171.aspx (may not work)