Ingredients
1/3 cup hot caramel ice cream topping, warmed1 graham cracker crust (9 inches)1/3 cup chopped walnuts3 tablespoons chopped pecansFILLING:1 cup cold whole milk1/4 cup refrigerated Italian sweet cream nondairy creamer1 package (3.4 ounces) instant pumpkin spice pudding mix1/2 cup Philadelphia ready-to-serve cheesecake filling1/2 teaspoon pumpkin pie spice1/4 teaspoon ground gingerTOPPINGS:1 carton (8 ounces) frozen whipped topping, thawed1 tablespoon hot caramel ice cream topping1 tablespoon coarsely chopped walnuts1 tablespoon coarsely chopped pecans
Preparation
Spread caramel topping over bottom of crust. Sprinkle with nuts.
For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes.
Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.
