1 stick butter
1 c. flour
1/2 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 c. milk
2 (3 oz.) boxes vanilla instant pudding
1 c. pumpkin
1 tsp. cinnamon
Cool Whip

First Layer: Mix butter, flour and nuts. Press into a 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Cool.

Second Layer: Mix cream cheese, powdered sugar and 1 cup Cool Whip and spread on top of first layer. Let set a while.

Third Layer: Mix milk, pudding mix, pumpkin and cinnamon. Spread on second layer. Let set a while and spread Cool Whip on top. Refrigerate. Make ahead. Keeps well.