Triple-Layer Pumpkin Spice Pie

• 2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
• 1/4 tsp. ground cinnamon
• 2 cups cold milk
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup PLANTERS Pecan Halves
• 1 Tbsp. honey

1. Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.
2. ; spread 1-1/2 cups onto bottom of crust.
3. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust.
4. Top with remaining COOL WHIP.
5. Refrigerate 1 hour.
6. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min.
7. or until nuts are caramelized, stirring frequently.
8. Spread onto waxed paper, separating large clusters.
9. Cool.
10. Sprinkle nuts over pie just before serving.

ground cinnamon, cold milk, ready, halves, honey

Taken from www.kraftrecipes.com/recipes/triple-layer-pumpkin-spice-pie-107943.aspx (may not work)