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1 stick butter, melted |
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1 cup flour |
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1 cup chopped pecans |
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2 tbsp sugar |
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1 (8oz) package of cream cheese, soft |
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1 cup powdered sugar |
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2 (8 oz) containers cool whip (or one 16 oz container) |
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2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding |
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3 cup cold milk |
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Nutmeg for sprinkling |
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For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely. |
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For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust. |
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For the Pumpkin Layer: Mix pudding mixes 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. |
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Cut into squares and serve. Keep refrigerated. |
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| | from Debbie Mortensen |
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