Caramel Pumpkin Pie - Gina's Gourmet Pantry

• ¼ cup plus 2 tablespoons caramel
• 1 graham cracker crust
• ½ cup peanuts
• 2 packages of vanilla instant pudding
• 1-cup cold milk
• 1 cup Gina's Gourmet Pantry Pumpkin Spread
• 1 (8-ounce) tub of Cool Whip

Directions:

Pour ¼ cup caramel topping onto bottom of pie crust; sprinkle with peanuts.

Beat vanilla pudding, cold milk and pumpkin spread in large bowl until blended.  Stir in 1 ½ cup of Cool Whip; spoon into crust.

Refrigerate 1 hour.  Top with remaining Cool Whip, caramel topping and nuts.