Pumpkin Supreme(Serves 15)

• 1 3/4 c. graham cracker crumbs
• 1 3/4 c. sugar, divided
• 1/2 c. margarine, melted
• 2 (8 oz.) pkg. cream cheese, softened
• 2 eggs, beaten
• 2 (3 1/2 oz.) pkg. instant vanilla pudding mix
• 3/4 c. milk
• 1 c. canned pumpkin
• dash of nutmeg
• dash of cinnamon
• 1 (12 oz.) carton frozen whipped topping, thawed
• 1/2 c. chopped pecans

1. Mix crumbs and 3/4 cup sugar.
2. Add margarine; mix well.
3. Press into 13 x 9 x 2-inch dish.
4. Combine remaining sugar, cream cheese and eggs; beat until light and fluffy.
5. Pour over crumb crust. Preheat oven to 350u0b0.
6. Bake 20 minutes; cool.
7. Combine pudding and milk; beat well.
8. Add pumpkin and spices; blend until smooth and creamy.
9. Fold in 1 cup whipping topping.
10. Spread over cream cheese layer.
11. Cover with remaining whipped topping.
12. Sprinkle with pecans.
13. Chill.

graham cracker crumbs, sugar, margarine, cream cheese, eggs, instant vanilla pudding mix, milk, pumpkin, nutmeg, cinnamon, frozen whipped topping, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347606 (may not work)