Pumpkin Delight (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1/2 cup butter, softened.
03 - 3/4 cup chopped pecans.
04 - 8 ounces cream cheese, softened.
05 - 1 cup powdered sugar.
06 - 1 cup whipped topping.
07 - 2 1/2 cups milk.
08 - 3 packages (3.4 oz each) white chocolate pudding mix.
09 - 1 can (15 oz) pumpkin puree.
10 - 1 teaspoon pumpkin spice.
11 - 1 cup whipped topping.
12 - 1 cup whipped topping.
13 - Remaining pecans for garnish.

# Instructions:

01 - Mix flour, butter, 1/2 cup pecans. Press into greased 9x9 pan. Bake 15 minutes at 350°F. Cool completely.
02 - Blend cream cheese and sugar. Mix in 1 cup whipped topping. Spread over cooled crust.
03 - Mix milk, pudding mix. Add pumpkin, spice. Fold in 1 cup whipped topping. Spread over cream cheese.
04 - Spread remaining whipped topping. Sprinkle with pecans. Chill 3 hours.

# Notes:

01 - Best made 24 hours ahead.
02 - Keeps 3-4 days in fridge.
03 - For 9x13 pan, increase crust ingredients as noted.
04 - Use Cool Whip for best stability.

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