Michelle's Pumpkin Crunch

• 2 (15 ounce) canssweetened seasoned pumpkin pie filling
• 1 (18 ounce) box white cake mix
• 3 cups chopped walnuts or 3 cups pecans, chopped
• 1 cup butter, melted
• 12 cup powdered sugar
• 1 (8 ounce) container Cool Whip
• 1 teaspoon vanilla

1. In a 9 x 13 pan lined with parchment paper:.
2. Spread pie filling evenly over parchment paper.
3. Sprinkle dry cake mix evenly over pumpkin pie filling.
4. Mix chopped nuts with 2 sticks melted butter.
5. Pour evenly over cake mix.
6. Bake at 350* 45-50 minutes or until set.
7. Cool, flip over on platter, top with a combination of 1/2 cup powdered sugar, 1 container cool whip and 1 teaspoons vanilla.

pumpkin pie filling, white cake, walnuts, butter, powdered sugar, vanilla

Taken from www.food.com/recipe/michelles-pumpkin-crunch-400373 (may not work)