Pumpkin Delight Cake

Ingredients:
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1 cup of flour
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1/2 cup of softened butter
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3/4 cup of chopped pecans
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8 ounces of softened cream cheese
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1 cup of powdered sugar
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3 cups of whipped topping
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2 and 1/2 cups of milk
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3 packages of white chocolate (or vanilla) instant pudding mix (3.4 oz size)
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15 ounces of pumpkin puree
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1 teaspoon of pumpkin spice
Directions:
Layer 1:
Mix flour, butter, and ½ cup of pecans together. Press them into a sprayed 9x9-inch or 9x13-inch pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Note: If you are using a 9x13 pan, or would like a thicker crust, add ½ cup of flour, ¼ cup of butter, and ¼ cup of chopped pecans.
Layer 2:
Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Layer 3:
Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup of whipped topping until smooth. Spread over the top of layer 2.
Layer 4:
Spread the remaining 1 cup of whipped topping and sprinkle the pecans.
Let chill for 3 hours or until set. Serve chilled, and enjoy!