Dessert

Butterscotch-Pecan Pudding Pie

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prep time

35 min

total time

3 hr 50 min

makes

10 servings, 1 piece (106 g) each

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photo by:

kraft

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What You Need

1 cup Honey Maid Graham Crumbs

1/4 cup butter, melted

1/4 cup finely chopped pecans

2 Tbsp. brown sugar

2 pkg. (4-serving size each) Jell-O Butterscotch Instant Pudding

2 cups plus 1 tsp. cold milk, divided

2 cups thawed Cool Whip Whipped Topping, divided

4 Kraft Caramels

Make It

HEAT oven to 350°F.

MIX first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool.

BEAT pudding mixes and 2 cups milk in large bowl with whisk 2 min. (Pudding will be thick.) Pour half the pudding into crust; spread to evenly cover bottom. Stir 1 cup Cool Whip into remaining pudding; spoon over layer in crust. Cover with remaining Cool Whip.

MICROWAVE caramels and remaining milk in microwaveable measuring cup on HIGH 30 sec. or until sauce is smooth, stirring after 30 sec. Drizzle over pie. Refrigerate 3 hours.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

Substitute

Prepare using Jell-O Chocolate or Vanilla Instant Pudding.

Healthy Living

Save 70 calories and 2g of total fat, including 3.5g of saturated fat, per serving by preparing with non-hydrogenated margarine, Jell-O Butterscotch Fat Free Instant Pudding, skim milk and Cool Whip Light Whipped Topping.