4 Layer Pumpkin Dessert
- 1 c. flour
- 1/2 c. butter
- 1/2 c. plus 1/4 c. chopped pecans
- 8 oz. cream cheese softened
- 1 c. powdered sugar
- 3 c. cool whip (divided)
- 2 1/2 c. milk
- 2 small pkgs. vanilla instant pudding
- 10 oz. (1 1/4 c.) pumpkin puree
- 1 tsp. pumpkin spice
Heat oven to 350 degrees.
Layer 1: Mix flour, butter and 1/2 c. pecans together. Press onto bottom of sprayed 9 x 13 pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool.
Layer 2:Blend cream cheese and powdered sugar, add 1 c. cool whip and spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 c. cool whip until smooth. Spread over top of layer 2.
Layer 4: After other 3 layers have chilled completely, spread 1 c. cool whip on top and sprinkle with remaining pecans.