Pumpkin Cheesecake Lasagna Recipe

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Lightly coat a 13″x9″ baking dish with cooking spray.
3. 3
   In a large bowl, combine flour, sugar, and chopped nuts.
4. 4
   Add butter to flour mixture and mix well.
5. 5
   Press into the baking dish.
6. 6
   Bake for 15-18 minutes until the crust is golden brown.
7. 7
   Remove the dish from the oven. Cool completely on a wire rack.
8. 8
   Cream together softened cream cheese and sugar until smooth.
9. 9
   Stir in one 8-ounce container of whipped topping until smooth.
10. 10
    Spread the cream cheese and whipping topping mixture over the crust.
11. 11
    Place in the refrigerator to chill at least 30 minutes.
12. 12
    In a large bowl, combine pudding mix and milk until smooth and creamy.
13. 13
    Fold in pumpkin and spice until smooth and creamy.
14. 14
    Spread over the cream cheese layer.
15. 15
    Place in refrigerator to chill at least 15 minutes or until pudding is set.
16. 16
    Spread the second 8-ounce container of whipped topping over the pudding layer.
17. 17
    Sprinkle with chopped pecans.
18. 18
    Place in refrigerator until ready to serve for at least 4 hours.
19. 19
    Store leftovers in the refrigerator.