INGREDIENTS
2 cups
pecan halves
3 tbsp
granulated sugar
1/2 cup
butter (unsalted, melted)
1 cup
all-purpose flour
8 oz
cream cheese (I used Philadelphia)
1 cup
icing sugar (same as confectioners sugar or powdered sugar)
1 cup
cool whip (or whipped cream)
5 1/10 oz
instant vanilla pudding
2 1/2 cups
milk
15 oz
canned pumpkin
1 tsp
pumpkin pie spice
1 cup
cool whip (or whipped cream)
2 cups
cool whip (or whipped cream)
pecan halves (chopped, remaining from crust)