Pumpkin Pie Lush Dessert

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 (16 oz container Cool whip
  • 2 tsp Pumpkin pie spice
  • 1 box Pumpkin spice pudding mix, Instant

• Nuts & Seeds

  • 1 pkg Pecan sandie
  • 1/2 cup Pecans

• Dairy

  • 1 stick Butter
  • 1 cup Milk

Found on thedomesticrebel.com

Description

Ingredients

• 1 pkg (11.3 oz) pecan sandie (shortbread) cookies, coarsely crushed
• 1 stick (1/2 cup) butter, melted
• 1 box instant pumpkin spice pudding mix
• 1 cup milk
• 2 tsp pumpkin pie spice
• 1 (16 oz) container Cool Whip, thawed
• ½ cup chopped pecans

Directions

• Grease a square 8x8 pan with cooking spray and set aside. In a large bowl, toss together the coarse crumbs and melted butter until moistened. Press into the prepared pan. Set aside.
• In a large bowl, whisk together the pudding mix, milk and pumpkin pie spice until thick, about 1 minute. Fold in 2 cups (8 oz) of the Cool Whip until combined. Spread the mixture into the prepared pan on top of the crust layer.
• Top the pumpkin layer with the remaining Cool Whip and sprinkle with the chopped pecans. Refrigerate for at least 6 hours or until set.