Pumpkin Lasagna Dessert

Submitted by Daneen Sales

"I had a great many requests for this recipe after the Ward Christmas Party so here it is!"

Crust layer:

• 1 package Pecan Sandies smashed (I put them in a ziploc and roll over them with a rolling pin).  You can substitute 2 cups flour and 3/4 cup chopped pecans if you so desire.
• 1/2 cup butter softened

Cream Cheese Layer:

• 12 oz cream cheese - softened
• 1 1/2 cups powdered sugar
• 1 1/2 cups Cool Whip

 Pumpkin layer:

• 2 1/2 cups milk
• 3 small packages white chocolate instant pudding (I used vanilla and liked it better).  The one at the party was vanilla pudding.
• 1 (15 oz) can pumpkin (NOT pie filling)
• 1 cup Cool Whip
• 2 heaping teaspoons pumpkin pie spice

Topping:

• 1 cup Cool Whip
• 1/2 cup chopped pecans

Instructions:

Preheat oven to 350 degrees.  In a medium bowl, combine pecan sandies and butter.  Press mixture into the bottom of a sprayed 13x9 baking dish.  Bake for 15 minutes.  Allow to cool completely.

In a medium bowl, mix cream cheese and powdered sugar.  Add 1 cup Cool Whip and spread on top of the cooled crust.

In a large bowl, mix milk, pudding mixes, pumpkin and pumpkin pie spice until smooth.  Spread on top oc cream cheese mixture.

Spread another cup of Cool whip on top and sprinkle with pecans.

Chill for at least 3 hours until set.