Pumpkin/chocolate lust cake

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The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding was my mother's idea and it makes it a perfect holiday dessert this Thanksgiving or Christmas. Pumpkin Lust Cake from Debbie Mortensen
1 stick	butter, melted
1 cup	flour
1 cup	chopped pecans
2 tbs	sugar
1 (8oz) package	cream chees, soft
1 cup	powdered sugar
2 (8 oz) containers	cool whip, (or one 16 ozz container)
2 small packages (3.4oz)	Jello Instant Pumpkin Spice Pudding
3 cup	cold milk
	Nutmeg for sprinkling

For the crust:

1. 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.

For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer:

1. 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.

Recipe uploaded with Shop'NCook for iPhone.

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