1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 T. sugar
8 oz pkg of cream cheese, softened
1 c. powdered sugar
16 oz container cool whip
2 pkg (3.4 oz) jello instant pumpkin spice pudding
3 c. cold milk
nutmeg for sprinkling
1. For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
2. For the cream cheese layer: Beat cream cheese, powdered sugar, and 1 1/2 c. cool whip until smooth.
3. For the pumpkin layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
4. Cut into squares and serve. Keep refrigerated.
Source: Just a pinch recipes