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!)
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 Pudding1 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
Mix ingredients together - using cinnamon according to your taste preferences. Spread over pudding layer. Sprinkle with more cinnamon.
Chill for several hours, then serve! Pin It Now!