Four Layer Pumpkin Dessert recipe

1/2 cup butter, melted

1 cup flour

 1/2 cup chopped nuts

1 pkg. (8 oz.) cream cheese, softened

1 cup powdered sugar

1 (8 oz.) container frozen whipped topping, thawed

2 cups milk

2 pkgs. (4 serving size) vanilla instant pudding

 1 cup cooked pumpkin

2 tsp. cinnamon

(I also added several generous dashes of pumpkin pie spice)

instructions:

Combine melted butter, flour and nuts. Pat firmly into a 9x13 inch pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, powdered sugar and 1 cup of the whipped topping. Spread over crust. Beat together milk, pudding mix, pumpkin and spices. Spread over cream cheese layer.

Top with remaining whipped topping. Chill well before serving.