Pumpkin Lasagna Dessert

Serves: 24

Prep Time: 20 min

Chill Time: 7 hours

INGREDIENTS

Crust

1 cup all-purpose flour

2 tablespoons sugar

¼ cup nuts, pecans or walnuts, chopped finely

½ cup (1 stick) butter, softened

Cream Cheese Layer

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

1 container (8 oz) whipped topping, thawed

Pumpkin Layer

3 small boxes (3.4 oz) vanilla pudding

3 cups milk

1 cup (from 15 oz can) pumpkin puree, not pumpkin pie filling

1 teaspoon pumpkin pie spice or ground cinnamon

Topping

1 container (8 oz) whipped topping, thawed

Pecans, chopped

Caramel topping, optional

INSTRUCTIONS

Crust

Preheat oven to 350 degrees F

Lightly coat 13x9 baking dish with cooking spray

In a large bowl, combine flour, sugar and nuts

Add butter to flour mixture and mix well

Press into 13x9 baking dish

Bake for 15-18 minutes or until golden brown

Cool completely on a wire rack

First Layer

1. Cream together softened cream cheese and sugar until smooth.

2. Stir in 1 (8 oz) container whipped topping until smooth.

3. Spread over crust.

4. Place in refrigerator to chill at least 30 minutes.

Second Layer

1. In a large bowl, combine pudding mix and milk until smooth and creamy.

2. Fold in pumpkin and spice until smooth and creamy.

3. Spread over cream cheese layer.

4. Place in refrigerator to chill at least 15 minutes or until pudding is set.

Third Layer

1. Spread remaining whipped topping over pudding layer.

2. Sprinkle with chopped pecans.

3. Place in refrigerator until ready to serve at least 4 hours.

4. Store leftovers in refrigerator.