1 cup all-purpose flour ▢½ cup butter, softened ▢¾ cup chopped pecans ▢8 ounces cream cheese, softened ▢1 cup powdered sugar ▢3 cups whipped topping, divided ▢2 ½ cups milk ▢3 (3.4- ounce) packages white chocolate (or vanilla) instant pudding mix, ▢1 (15-ounce) can pumpkin puree ▢1 teaspoon pumpkin spice
Layer 1 Mix flour, butter and ½ cup pecans together. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, then remove and let cool.
NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.
Layer 2 Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, 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. Serve chilled.