Place pudding mixes and cinnamon in a large bowl. Add milk. Whisk 2 minutes.
Spread 1 1/2 cups of the pudding mixture into the bottom of the pie crust.
Stir in 1 1/2 cups of Cool Whip into the remaining pudding mixture. Spread over pudding mixture in the pie crust.
Top pie with remaining Cool Whip.
Refrigerate for at least 1 hour to set.
Add nuts and honey to a small skillet over medium heat. Cook 2-4 minutes or until the nuts are caramelized, stirring constantly. Pour onto a sheet of wax paper-lined baking sheet to cool.