Pumpkin Lush

Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm)

Ingredients

1. 2 sticks butter, melted
2. 2 cups flour
3. 2 cups chopped pecans-seperated
4. 4 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

The Crust

1. Combine butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes or until golden. Let cool completely. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)

Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.

Pumpkin Layer

1. Mix both pudding with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg and 1/2 cup chopped pecans.
2. Refrigerate for an hour before serving.
3. Cut into squares and serve. Keep refrigerated.