Pumpkin Pudding Lush Delight

I LOVE anything pumpkin and perfer the Pumpkin Spice Pudding mix rather than the original white chocolate and vanilla puddings.

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch for drop cookies

1/2 cup chopped pecans

1/4 cup butter, melted

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 tablespoon pumpkin pie spice

1 container (12 oz) Cool Whip frozen whipped topping, thawed

2 boxes (4-serving size each) Jell-O™ Pumpkin Pie Spice instant pudding & pie filling mix

3 cups cold milk

Layer 1

Bake cookie mix with ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 375 degrees, then remove and let cool.

NOTE: If you are using a 9x13 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, powdered sugar and pumpkin pie spice in a mixing bowl. Fold in 1 cup of the whipped topping, spread over cooled crust.

Layer 3

Mix milk, pudding mix, pumpkin spice together and once again fold in 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 4 hours or until set. Serve chilled, and ENJOY!

Recipe adapted from Lil Luna..

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