1 ½ cups flour
1 cube melted butter
½ cup chopped nuts ( I like pecans)
Mix and press into the bottom of 9 x 13 pan. Cook for 30 minutes at 350 degrees or until golden brown.
Second layer:
8 oz cream cheese
1 Cup powdered sugar
Mix together with 1 TBS milk. Fold in ½ of a 12 oz cool whip. Spread onto cooled crust.
Third layer:
1 Cup milk
16 oz canned pumpkin
8 oz box of vanilla instant pudding
1 tsp of pumpkin spice
Mix together with mixer. Spread over layer 2
Can top with toasted pecans
Fourth Layer:
Top with Cool Whip and refrigerate for at least 4 hours.
Picture courtesy of Lil Luna
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