Pumpkin Lasagna

 

For crust:

1 cup flour

1/2 cup butter, softened

1/2 cup toasted pecans, chopped

 

For cheesecake layer:

8 oz. cream cheese, softened

1 cup powdered sugar

1 cup whipped topping

 

For pumpkin layer:

2 1/2 cups milk

3 small pkgs. vanilla instant pudding mix

15 oz. pumpkin puree

1 t. cinnamon

 

For topping:

1 cup whipped topping

Heath pieces, chopped

 

Preheat oven to 350* and spray 9x13 baking pan.  Mix flour, butter and 1/2 cup pecans, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.  Mix cream cheese and powdered sugar until it's light and fluffy, add 1 cup whipped topping and spread over cooled crust.  Set in the fridge while making pumpkin mixture.

 

 

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it's smooth.  Spread over top of cheesecake layer.

 

 

Spread remaining 1 cup of whipped topping and sprinkle chopped Heath pieces on top and set in the fridge for at least 3 hours.