Pumpkin Pie Dessert

• 2 14 cups crushed butter flavored crackers (about 50)
• 12 cup Splenda granular
• 34 cup butter or 34 cup margarine, melted
• 2 cups cold milk
• 2 (3 ounce) packages sugar-free instant vanilla pudding mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon pumpkin pie spice
• 12 teaspoon cinnamon
• 14 teaspoon ginger
• 14 teaspoon nutmeg
• whipped topping
• chopped pecans

1. Combine cracker crumbs, Splenda and butter and press into 13 x 9 x 2 dish.
2. Whisk milk and pudding mix for 2 minutes.
3. Stir in pumpkin and spices and pour over crust.
4. Refrigerate for 3 hours and garnish servings with whipped topping and nuts.
5. Cooking time reflects 3 hours of cooling.

butter, splenda, butter, cold milk, vanilla pudding, pumpkin puree, pumpkin pie spice, cinnamon, ginger, nutmeg, topping, pecans

Taken from www.food.com/recipe/pumpkin-pie-dessert-143922 (may not work)