Pumpkin Lasagna

I made this dessert last year for Thanksgiving and it was a hit! I also just made it for Thanksgiving dinner today! Its soooo good!

Crust layer

• 1½ cups flour
• ½ cup butter, softened
• ¾ cup pecans, chopped

Cream cheese layer

• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed

Pumpkin layer

• 2½ cups milk
• 3 small packages white chocolate instant pudding
• 1 (15 ounce) can pumpkin pie filling
• 1 cup Cool Whip, thawed
• 1 teaspoon pumpkin pie spice

Whipped cream topping

• 1 cup Cool Whip thawed
• ½ cup pecans, chopped

Instructions

1. Preheat oven to 350º. In a medium bowl, combine flour, butter and ¾ cup pecans. Press mixture into the bottom of a sprayed 7" x 11" baking dish. Bake for 15 minutes. Allow to cool completely.
2. In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
3. In a large bowl, mix milk, pudding mixes, pumpkin pie filling, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese mixture.
4. Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
5. Chill for at least 3 hours, until set.