Heavenly Pumpkin Cheesecake and Layered Mousse Dessert

• 1 cup all-purpose flour
• 12 cup butter, softened
• 12 cup finely chopped pecans
• 2 (8 ounce) packagessoftened cream cheese
• 5 cups frozen whipped topping, thawed
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 12 cup milk
• 3 cups pumpkin puree
• 4 teaspoons pumpkin pie spice
• 12 cup chopped pecans (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl combine flour, butter, and 1/2C finely chopped pecans.
3. Thoroughly combine and then press mixture thinly into a 9 X13 inch baking pan.
4. Bake in preheated oven for 15 minutes.
5. Set aside to cool.
6. In a medium mixing bowl, combine cream cheese, 2C of the whipped topping, confectioners' sugar and vanilla extract.
7. Beat until smooth.
8. Spread evely over cooled crust.
9. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping.
10. Mix until thoroughly combined.
11. Spoon mixture over cream cheese layer.
12. Top with remaining 1C of whipped topping.
13. Sprinkle with 1/2 chopped pecans, if desired.
14. Chill at least 1 hour before serving.

flour, butter, pecans, cream cheese, frozen whipped topping, sugar, vanilla, vanilla instant pudding, milk, pumpkin puree, pumpkin pie spice, pecans

Taken from www.food.com/recipe/heavenly-pumpkin-cheesecake-and-layered-mousse-dessert-401596 (may not work)