Pumpkin Delight Cake
1 cup of flour
1/2 cup of softened butter
3/4 cup of chopped pecans
8 ounces of softened cream cheese
1 cup of powdered sugar
3 cups of whipped topping
2 and 1/2 cups of milk
3 packages of white chocolate (or vanilla) instant pudding mix (3.4 oz size)
15 ounces of pumpkin puree
1 teaspoon of pumpkin spice
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.
Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup of whipped topping until smooth. Spread over the top of layer 2.
Spread the remaining 1 cup of whipped topping and sprinkle the pecans.
Let chill for 3 hours or until set. Serve chilled, and enjoy!