Recipe Pumpkin Cheesecake I (Pie)

Required Ingredients:

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 5 cups frozen whipped topping, thawed
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1/2 cup milk
• 3 cups pumpkin puree
• 4 teaspoons pumpkin pie spice
• 1/2 cup chopped pecans (optional)

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans.
• Beat until thoroughly combined.
• Press mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 15 minutes.
• Set aside to cool.
• In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract.
• Beat until smooth.
• Spread evenly over cooled crust.
• In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping.
• Stir until thoroughly combined.
• Spoon mixture over cream cheese layer.
• Top with remaining 1 cup of whipped topping.
• Sprinkle with 1/2 cup chopped pecans if desired.
• Chill at least 1 hour before serving.

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