Thanksgiving Walnut-Pumpkin Dessert

• 2 (15 ounce) cans pumpkin puree
• 1 (12 ounce) can evaporated milk
• 1 cup sugar
• 2 tablespoons sugar
• 12 teaspoon cinnamon
• 3 large eggs
• 1 tablespoon vanilla
• 1 (18 1/4 ounce) package yellow cake mix
• 1 cup melted butter
• 2 cups chopped walnuts, divided (can use more if desired)
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons soft margarine
• 1 12 cups confectioners' sugar
• 2 teaspoons vanilla
• 1 (12 ounce) containercool whip frozen whipped topping, thawed

1. Set oven to 350 degrees F (oven rack to second-lowest position).
2. Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
3. In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
4. Add in eggs and 1 tablespoon vanilla until well combined.
5. Pour into the prepared baking dish.
6. Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
7. Drizzle the melted butter over the top.
8. Bake for about 50-60 minutes or until set and golden brown.
9. Cool COMPLETELY.
10. Run a knife around the inside edges of the pan then invert onto a square serving platter.
11. Remove the parchment paper.
12. For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
13. Fold in the Cool Whip topping.
14. Spread over the top of the dessert.
15. Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
16. Chill until ready to serve.

pumpkin puree, milk, sugar, sugar, cinnamon, eggs, vanilla, yellow cake, butter, walnuts, cream cheese, margarine, sugar, vanilla, containercool whip frozen whipped topping

Taken from www.food.com/recipe/thanksgiving-walnut-pumpkin-dessert-255573 (may not work)