Layered Pumpkin Lasagna Dessert

I just made this recipe but used a 13 by 9 by upping the ingredients 50%. I found pumpkin spice pudding and used that as a substitute also. I substituted the crust with crushed pecan sandies cookies, pecans, and butter. Baked the crust until golden at 375 for 15 min. I followed the recipe the rest of the way and it was a smash success. I won’t get to try the final version till Thanksgiving Day but the initial tastes tests say this is going to be wonderful. It was DELICIOUS!!! Great holiday dessert! 

Ingredients

    Crust layer

• 1½ cups flour
• ½ cup butter, softened
• ¾ cup pecans, chopped

    Cream cheese layer

• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed

    Pumpkin layer

• 2½ cups milk
• 3 small packages white chocolate instant pudding
• 1 (15 ounce) can pumpkin pie filling
• 1 cup Cool Whip, thawed
• 1 teaspoon pumpkin pie spice

    Whipped cream topping

• 1 cup Cool Whip thawed
• ½ cup pecans, chopped

Get the full recipe and ingredients here >> Layered Pumpkin Lasagna Dessert @ cookinglifetothefullest.com

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