1 cup all-purpose flour
1/2 cup (1 stick) butter, softened
1/2 cup plus 1/4 cup pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided
2 1/2 cups milk
3 (3 oz. ea.) pkgs. white chocolate instant pudding mix (or vanilla)
1 (15 oz.) can pumpkin
1 tsp. pumpkin spice

Layer 1 (Crust):

Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9 OR 9x13-inch pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup (1/2 stick) butter and 1/4 cup (chopped pecans). Bake for 15 minutes at 350°F, then remove and let cool.

Layer 2:

Blend softened cream cheese and powdered sugar, add 1 cup of the whipped toping then spread over cooled crust.

Layer 3:

Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4:

Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set.

Submitted by: Trevor Rendleman