Layered Pumpkin Dessert

I made this for something, but then ended up serving it at something else. Several people commented on how much they liked it and some wanted the recipe. I couldn't remember exactly what I did to it, but think I have it down now!  It's really only changing up the pudding mixture from the ever-popular Chocolate Pudding Delight (or Quad, or Pudding Cake, or Chocolate Lasagna - whatever YOU call it!)

The crust:  

1 cup crushed pecans

1 cup flour

1 stick of butter, melted

Preheat oven to 350 degrees. Mix together and pat into the bottom of a 9 x 13 inch dish.  Bake for 15 - 20 minutes until crust is lightly browned.

Cream Cheese filling (I doubled this from the chocolate version)

2 - 8 oz. packages cream cheese, softened

2 cups powdered sugar

2 cups Cool Whip (I like this brand, myself....no the cheaper brands)

Spread filling over cooled crust.

Pumpkin pudding layer:

3 small packages Pumpkin Spice Jello Instant Pudding  

1 can Eagle Brand (sweetened condensed milk)
2 cups milk

In medium bowl, mix well until mixture begins to thicken. Let stand 5 minutes, then spread onto cream cheese layer.

Cool Whip layer:
1 large container Cool Whip
1 tablespoon vanilla
Cinnamon

Mix ingredients together - using cinnamon according to your taste preferences.  Spread over pudding layer.  Sprinkle with more cinnamon.

Chill for several hours, then serve!