Whipped Pumpkin Chiffon Dessert -Amy

Crust:
3/4 cup cold butter
1/2 cup sugar
1 1/2 cups flour
1/2 cup chopped pecans

Cut together until crumbly and then stir in pecans. Press firmly and evenly into an ungreased 9x13 pan. Bake at 350° for 20 minutes. Cool.

1 (8 oz.) package cream cheese
1 cup powdered sugar
1 cup whipped topping

Beat cream cheese and sugar until fluffy. Fold in whipped topping. Spread over cooled crust.

1 cup cold milk
1 (16 oz.) can pumpkin
2 small packages instant vanilla pudding
1 1/4 tsp. pumpkin pie spice
1/2 tub whipped topping

Mix together the milk, pumpkin, pudding and spice until well blended. Fold in whipped topping and spread on cream cheese layer.

1/2 tub whipped topping
1/2 cup chopped pecans
nutmeg

Top the pumpkin layer with whipped topping. Sprinkle with nuts and a small amount of nutmeg. Refrigerate before serving.