Pumpkin Spice Layered Lush Dessert

• Vegetarian

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 2 tbsp Granulated sugar
  • 1 cup Powdered sugar
  • 2 3.4 oz] boxes Pumpkin spice instant pudding mix
  • 16 oz Topping, frozen whipped

• Nuts & Seeds

  • 3/4 cup Pecans

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1 8 oz] softened cream cheese
  • 1/2 cup Butter
  • 2 cups Milk

• Desserts

  • 1/2 cup English toffee bits

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cups graham cracker crumbs
• ¾ cup chopped pecans, divided
• ½ cup butter, melted
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 [8 oz] softened cream cheese
• 1 cup powdered sugar
• 2 [3.4 oz] boxes pumpkin spice instant pudding mix
• 2 cups cold milk
• 16 oz frozen whipped topping, thawed
• ½ cup English toffee bits, divided

Directions

• Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
• st layer: Combine graham cracker crumbs, ½ cup pecans, ½ cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Press firmly onto the bottom of the baking dish.
• Place into the oven and bake for 22-25 minutes until golden and set. Cool completely.
• nd layer: Cream together 8 ounces of cream cheese and 1 cup of powdered sugar. Fold in one third of the thawed whipped topping by hand.
• Spread over the crust and sprinkle with ¼ cup of toffee bits.
• rd layer: Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened. Spread over the 2nd layer.
• th layer: Spread or use a pastry bag to pipe the remaining whipped topping on top. Garnish with a sprinkle of toasted pecans and the remaining toffee bits.
• Chill for at least 4 hours before cutting into squares and serving.