Ingredients
Crust
½ margarine, softened
1 c. flour
1 c. pecans, chopped, divided
Layer 1
8 oz. cream cheese, softened
1 c. powdered sugar
12 oz. whipped topping, thawed & divided
1½ c. coconut, toasted (opt.)
Layer 2
2 pkg. vanilla instant pudding
1 c. cold milk
2 c. canned pumpkin pie mix *
Layer 3
remaining ½ cup nuts.
remaining half of whipped topping
Preparation
For Crust: Mix together flour and margarine until crumbly. Stir in ½ cup nuts. Press mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool.
For Layer 1: In small mixing bowl, combine cream cheese and powdered sugar; beat until fluffy. Stir in ½ carton whipped topping. Spread over crust. Sprinkle with coconut if desired.
For Layer 2: In small mixing bowl, combine pudding mix, milk, and pumpkin pie mix. With wire whisk or electric mixer set on lowest speed, beat 2 minutes or until thickened. Pour over coconut layer if you choose to use it.
For Layer 3: Top with remaining whipped topping and pecans. Chill at least 3 hours or overnight.
- If pumpkin pie mix is unavailable substitute 1 (16 oz.) can pumpkin, 1¾ t. pumpkin pie spice and ¼ c. milk.
