Layered Pumpkin Dessert

• Crust
• 1/2 margarine, softened
• 1 c. flour
• 1 c. pecans, chopped, divided
• Layer 1
• 8 oz. cream cheese, softened
• 1 c. powdered sugar
• 12 oz. whipped topping, thawed & divided
• 11/2 c. coconut, toasted (opt.)
• Layer 2
• 2 pkg. vanilla instant pudding
• 1 c. cold milk
• 2 c. canned pumpkin pie mix *
• Layer 3
• remaining 1/2 cup nuts.
• remaining half of whipped topping

1. For Crust: Mix together flour and margarine until crumbly. Stir in 1/2 cup nuts. Press mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool.
2. For Layer 1: In small mixing bowl, combine cream cheese and powdered sugar; beat until fluffy. Stir in 1/2 carton whipped topping. Spread over crust. Sprinkle with coconut if desired.
3. For Layer 2: In small mixing bowl, combine pudding mix, milk, and pumpkin pie mix. With wire whisk or electric mixer set on lowest speed, beat 2 minutes or until thickened. Pour over coconut layer if you choose to use it.
4. For Layer 3: Top with remaining whipped topping and pecans. Chill at least 3 hours or overnight.
5. * If pumpkin pie mix is unavailable substitute 1 (16 oz.) can pumpkin, 13/4 t. pumpkin pie spice and 1/4 c. milk.

crust, margarine, flour, pecans, layer, cream cheese, powdered sugar, whipped topping, coconut, layer, vanilla instant pudding, cold milk, pumpkin pie, layer, remaining, remaining half of whipped topping

Taken from www.epicurious.com/recipes/member/views/layered-pumpkin-dessert-1269524 (may not work)