CRUST:
1 1/2 C. flour
3/4 C. oleo
1/2 C. pecans, chopped

FIRST LAYER:
1 – 8 oz. pkg, cream cheese
1 C. powdered sugar
6 oz. Cool Whip

SECOND LAYER:
2 – 3 1/2 oz. pkgs. instant vanilla pudding
1 – 16 oz. can pumpkin
1 1/2 C. milk

THIRD LAYER:
4 – 6 oz. containers Cool Whip
1 1/2 tsp. pumpkin pie spice

CRUST: Mix and spread in 9×13″ pan. Bake at 350º for 20 minutes. Remove from oven and cool.

FIRST LAYER: Combine ingredients and spread over cooled crust.

SECOND LAYER: Combine ingredients and spread over first layer.

THIRD LAYER: Combine ingredients and spread over second layer. Refrigerate dessert.

Author:       Categories: Cookbook, Desserts

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