Layered Pumpkin Lasagna Dessert

• Vegetarian

• Baking & Spices

  • 3 cup Cool whip
  • 1 1/2 cups Flour
  • 1 cup Powdered sugar
  • 1 (15 ounce can Pumpkin pie filling
  • 1 tsp Pumpkin pie spice

• Nuts & Seeds

  • 1 1/4 cup Pecan

• Dairy

  • 1/2 cup Butter
  • 1 8 ounce package Cream cheese
  • 2 1/2 cups Milk

• Desserts

  • 3 small packages White chocolate instant pudding

Found on cookinglifetothefullest.com

Ingredients

• 1½ cups flour
• ½ cup butter, softened
• ¾ cup pecans, chopped
• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed
• 2½ cups milk
• 3 small packages white chocolate instant pudding
• 1 (15 ounce) can pumpkin pie filling
• 1 cup Cool Whip, thawed
• 1 teaspoon pumpkin pie spice
• 1 cup Cool Whip thawed
• ½ cup pecans, chopped

Directions

• Preheat oven to 350º. In a medium bowl, combine flour, butter and ¾ cup pecans. Press mixture into the bottom of a sprayed 7 x 11 baking dish. Bake for 15 minutes. Allow to cool completely.
• In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
• In a large bowl, mix milk, pudding mixes, pumpkin pie filling, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese mixture.
• Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
• Chill for at least 3 hours, until set.