Triple-Layer Pumpkin Spice Pie

Ingredients

• 6 oz ready-to-use graham cracker crumb crust 
• 0.3 tsp ground cinnamon 
• 1 Tbsp honey 
• 2 cups milk cold
• 0.5 cup planters pecan halves 
• 6.8 oz jell-o pumpkin spice flavor pudding instant
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk

Directions

1. Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
2. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
3. 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.
4. Spread onto waxed paper, separating large clusters. Cool.
5. Sprinkle nuts over pie just before serving.