Pumpkin Passionate Dessert
1 1/2 cups flour
1 1/2 sticks butter
1 cup chopped pecans
8 oz. pkg. cream cheese, softened
1 cup powdered sugar
12 oz. container Cool Whip, thawed
2 pkg. instant cheesecake pudding
16 oz. can solid pumpkin
1 1/3 cups milk
1 1/2 tsp. pumpkin pie spice
Mix the 1st 3 ingredients; press into 13"x9" pan and bake at 350
degrees for 20 minutes. Refrigerate before assembling in 3
1st layer; blend cream cheese and powdered sugar, fold in 1/2
Cool Whip. Spread mixture on cooled crust.
2nd layer; combine pudding mixes, milk and pumpkin, beat 3
minutes. Pour over 1st layer that has been chilling.
3rd layer; fold remaining Cool Whip with spice and spread evenly
on 2nd layer. Refrigerate.