Triple Layer Pumpkin Spice Pie

Ingredients:
2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
2 cups cold milk
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup Pecan Halves
1 Tbsp. honey


Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

Stir 1-1/2 cups cool whip into remaining pudding until well blended. Spread over layer in crust; top with remaining cool whip.

Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

(Mine didn't turn out as pretty as the picture, but it was still yummy!)