Ingredients
- 2 cups graham crackers (ground fine in food processer) app.24 squares
- 1/3 cup soft unsalted Butter
- 1/2 cup plus 1/4 cup Pecans or walnuts, chopped
- 3 Tablespoons sugar or brown sugar
- 8 oz. Cream cheese, softened
- 1 cup Powdered sugar
- 3 cups whipped topping, divided
- 1 cup milk
- 2 sm pkgs.butterscotch instant pudding mix (sugar free)
- 1 - 15 oz can Pumpkin puree
- 1 tsp. Pumpkin spice
Instructions
- Layer 1: Mix graham crackers , butter, sugar and, 1/2 cup pecans together. Press into a sprayed 8×8 pan or standard pie pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
- After crust is cool prepare the fillings in two separate bowls.
- Layer 2: Blend cream cheese and powdered sugar. FOLD (do not mix) 1 cup of the whipped topping then spread over cooled crust.
- Layer 3: Mix milk, butterscotch pudding mix, canned pumpkin and, pumpkin spice thoroughly. Taste to adjust pumpkin seasoning.
- FOLD (do not mix) in 1 cup whipped topping until smooth. Spread over top of layer 2.
- Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans or, other nuts or sprinkles.
- Let chill for 1 hour or until set.
