Pumpkin Dessert

• 1 c. flour
• 1/2 c. margarine
• 1/2 c. finely chopped pecans
• 1 (8 oz.) cream cheese
• 3/4 c. sugar
• 1 (8 oz.) Cool Whip
• 1 egg, beaten
• 1 3/4 c. milk
• 2 small boxes vanilla pudding
• 1 c. pumpkin
• 3 Tbsp. sugar
• 1 1/2 tsp. cinnamon
• 8 oz. Cool Whip
• chopped pecans (top)

1. Mix together flour, margarine and pecans.
2. Press into a 9 x 13-inch pan and bake at 350u0b0 for 15 to 20 minutes; cool.
3. Cream together cream cheese and sugar.
4. Mix in Cool Whip.
5. Spread on crust and refrigerate.
6. In large saucepan, cook to a rolling boil the remaining 6 ingredients, stir constantly.
7. Remove from heat and let cool, stir occasionally, then spread on top of cream cheese mixture; refrigerate.
8. When firm, spread on 3/4 of an 8 ounce carton of Cool Whip, sprinkle with chopped pecans.

flour, margarine, pecans, cream cheese, sugar, egg, milk, vanilla pudding, pumpkin, sugar, cinnamon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464788 (may not work)