2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cups cold milk
Nutmeg for sprinkling
Instructions
For the crust, Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer, Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
Serving
Suggestions
you can use any flavor pudding for variety!
Originally Submitted
10/19/2013
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