1 prepared graham pie crust (Keebler)
2 (3 oz. ea.) vanilla jello instant pudding mix (I use low-fat)
2 cups milk (1%)
1 (15 oz.) can pumpkin
2 cups Cool Whip (light)
caramel sauce (Smucker's)
crushed walnuts (not too small)

Mix pudding and milk. Add pumpkin and stir. Add Cool Whip and stir.

Drizzle 2 tablespoons caramel onto prepared crust. Sprinkle 2 tablespoons crushed nuts over caramel. Add pudding mixture to crust.

Let sit in refrigerator for at least 1 hour before serving.

Serve with more Cool Whip on top with caramel and nuts.

Submitted by: Dawn