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| Servings |
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Ingredients
- 1 cup flour
- 1/2 cup butter softened
- 1/2 plus 1/4 cup pecans chopped
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped topping divided
- 2-1/2 cups milk
- 3 (3.4 oz each) boxes white chocolate (or vanilla) instant pudding mix
- 1 (15 oz) can pumpkin puree
- 1 tsp pumpkin spice
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- For first layer, mix flour, butter, and 1/2 cup pecans together.
- Press into a sprayed 9x9-inch or 13x13-inch pan. Optional: if you would like more crust, add an additional 1/2 cup flour, 1/4 cup butter, and 1/4 cup chopped pecans.
- Bake for 15 minutes, then remove and let cool.
- For second layer, blend cream cheese and powdered sugar.
- Add 1 cup of whipped topping, then spread second layer over cooled crust.
- Next, mix milk, pudding mix, pumpkin puree, pumpkin spice, and 1 cup whipped topping until smooth.
- Spread over top of second layer.
- Top with remaining 1 cup whipped topping and sprinkle remaining 1/4 cup pecans.
- Let chill for 3 hours or until set.
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