pumpkin cheesecake i

Ingredients

• Servings: 15


• 2 cups all-purpose flour


• 1 cup butter, softened


• 1 cup chopped pecans


• 2 (8 ounce) packages cream cheese, softened


• 5 cups frozen whipped topping, thawed


• 2 cups confectioners' sugar


• 2 teaspoons vanilla extract


• 2 (3.5 ounce) packages instant vanilla pudding mix


• 1/2 cup milk


• 3 cups pumpkin puree


• 4 teaspoons spice


• 1/2 cup chopped pecans (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c).


• in a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. beat until thoroughly combined. press mixture into a 9x13 inch baking dish.


• bake in preheated oven for 15 minutes. set aside to cool.


• in a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. beat until smooth. spread evenly over cooled crust.


• in a large mixing bowl combine pudding, milk, pumpkin puree, spice, and 2 more cups of whipped topping. stir until thoroughly combined. spoon mixture over cream cheese layer. top with remaining 1 cup of whipped topping. sprinkle with 1/2 cup chopped pecans if desired. chill at least 1 hour before serving.