Pumpkin Delight

2 c. flour
1 c. butter, softened
1 c. + 1/4 c. pecans, chopped fine
8 oz. cream cheese, softened
1 1/2-2 c. confectioner's sugar, to taste
1 16 oz. whipped topping, thawed, divided
1 8 oz. whipped topping, thawed
3 c. milk
3 small pkgs. sugar free white chocolate instant pudding mix, (can substitute vanilla)
2 15 oz. cans pure pumpkin, not pie filling
3 t. pumpkin pie spice
toffee bits, optional
candy corn, optional

Combine flour, butter, and 1 c. pecans. Press into sprayed 10x13 dish. Bake for 20 minutes at 350 degrees. Remove and let cool. Blend cream cheese and powdered sugar, add 8 oz. whipped topping. Spread over cooled crust. Combine milk, pudding mix, pumpkin, pumpkin pie spice and 8 oz. whipped topping until smooth. Spread over cream cheese layer. Spread remaining 8 oz. whipped topping over top and sprinkle with pecans. I omitted these pecans and topped with toffee bits and candy corn instead (since it was a fall event). Chill for 3 hours or until set. Yummy! (Be sure guests know to get the crust--I had several people just scooping up the cream layers and leaving the crust behind.)

* There is another variation of Pumpkin Delight under the Chocolate Delight recipe.