Turtle Pumpkin Pie

¼ c. Caramel Ice Cream Topping
Extra Caramel Ice Cream Topping for garnishing
1 Graham Cracker Pie Crust
½ c. chopped pecans
Extra chopped pecans for garnishing
1 c. cold skim milk
2 pkgs. (3.4-oz. size) Instant Jell-O Vanilla Pudding
1 lb. can of canned pumpkin
1 t. ground cinnamon
½ t. ground nutmeg
1 (8-oz.) container extra-creamy Cool Whip Whipped Topping
1. Pour ¼ c. of the caramel ice cream topping into the pie crust.
2. Sprinkle with ½ c. of the chopped pecans.
3. In a medium bowl, combine the milk and pudding mixes. Blend well.
4. Add the pumpkin, spices and blend well.
5. Stir in 1 ½ c. of cool whip and blend well.
6. Spread into the crust.
7. Refrigerate for 1 hour. Top with remaining cool whip, sprinkle with pecans and drizzle more of the caramel ice cream topping.
8. Refrigerate until ready to serve. Keep refrigerated.
*****This was given to me by my friend, Cynthia Lormand. It is really very light and refreshing. Great after a big heavy holiday meal.