Turtle-Pumpkin Cream Pie

• 40 NILLA Wafers, divided
• 2 Tbsp. sugar
• 1/4 cup butter or margarine, melted
• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1/2 cup plus 2 Tbsp. chopped pecans, divided
• 2 pkg. (3.4 oz. each) vanilla instant pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups thawed frozen whipped topping, divided

1. Cut 5 wafers in half; reserve for garnish.
2. Finely crush remaining wafers; mix with sugar and butter until blended.
3. Press crumb mixture onto bottom and up side of 9-inch pie plate.
4. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
5. Beat pudding mixes and milk in large bowl with whisk 2 min.
6. Add pumpkin and spices; mix well.
7. Stir in 1-1/2 cups whipped topping; pour into crust.
8. Refrigerate 1 hour.
9. Top with remaining whipped topping, reserved wafer halves, caramel topping and nuts just before serving.

nilla wafers, sugar, butter, caramel ice cream topping, pecans, cold milk, pumpkin, ground cinnamon, ground nutmeg, topping

Taken from www.kraftrecipes.com/recipes/turtle-pumpkin-cream-pie-137571.aspx (may not work)