Layered Pumpkin Spice Jello Pie No Bake Recipes

Steps:

• Mix graham crumbs and butter; press onto bottom of 13x9-inch dish.
• Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 cups COOL WHIP; spread over crust.
• Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Refrigerate 4 hours.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

Steps:

• 1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
• 2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
• 3. Top with remaining whipped topping and refrigerate 1 hour.
• 4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.