- ¼ cup plus 2 tablespoons caramel
- 1 graham cracker crust
- ½ cup peanuts
- 2 packages of vanilla instant pudding
- 1-cup cold milk
- 1 cup Gina's Southern Style Gourmet Pumpkin Spread
- 1 (8-ounce) tub of Cool Whip
Pour ¼ cup caramel topping onto bottom of pie crust; sprinkle with peanuts.
Beat vanilla pudding, cold milk and pumpkin spread in large bowl until blended. Stir in 1 ½ cup of Cool Whip; spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts.