| 1 | stick butter, melted |
| 1 | cup flour |
| 1 | cup chopped pecans |
| 2 | tbs sugar |
| 1 | (8oz) package of cream cheese, soft |
| 1 | cup powdered sugar |
| 16 | oz Cool Whip |
| 2 | small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding |
| 3 | cup cold milk |
| Nutmeg for sprinkling |
1. Combine butter, flour, chopped pecans and sugar and press into a 9 × 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer:
1. Beat cream cheese, powdered sugar, and 1½ cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer:
1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
Cut into squares and serve. Keep refrigerated.