Pumpkin Spice Layered Dessert

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Pumpkin Spice Layered Dessert
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
15-oz can pumpkin
2 3.4-oz pkg, instant vanilla pudding, divided
1 tsp pumpkin pie spice
8-oz tub frozen whipped topping, thawed, divided
1-1/2 cups plus 1 tbs cold milk, divided
8 caramels
Mix graham crumbs and butter. Press onto bottom of 13×9-inch dish.
Whisk pumpkin, 1 pkg pudding mix and spice in large bowl until blended. Stir in 2 cups defrosted whipped topping.

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 defrosted, whipped topping.

Refrigerate 4 hours.
Microwave caramels and remaining milk in microwaveable bowl on gigh 30 sec. Stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

Serves 16

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