Steps:
- Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.
- Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping. Refrigerate 1 hour.
- Meanwhile cook pecans and honey in skillet on medium low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool and sprinkle over pie just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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