2(11.3 ounce) packages Pecan Sandies Cookiescoarsely crushed, (or any pecan shortbread cookies if you can’t find this brand)
2sticksButtermelted, (1 cup)
2(3.4 oz.) boxesPumpkin Spice Instant Pudding**see notes for substitution – this is seasonal
2CupsMilkI use 2%
4teaspoonsPumpkin Pie Spice
2(16 oz.) containersCool Whip or any brand Whipped Topping equivalentthawed, (can substitute real whip cream if you prefer)
Grease a square 9×13″ glass baking dish with cooking spray and set aside. In a large zip lock baggie, mix together the coarse pecan shortbread cookie crumbs and melted butter until moistened evenly. Press the mixture into the prepared pan. Set aside.
In a large bowl, whisk together the pudding mix, milk and pumpkin pie spice until thick, about 1 minute. Fold in ONE of the full 16 oz. containers of the Cool Whip until combined. Spread the mixture into the prepared pan on top of the crust layer.
Top the pumpkin layer by spreading the remaining Cool Whip evenly on top and sprinkle it with the chopped pecans. Refrigerate for at least 6 hours or until set.
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*** if you can’t find the instant pumpkin spice pudding mix (it’s seasonal) – you can use the following substitution: Substitute the 2 pumpkin instant pudding boxes for two boxes (3.4 – 3.9 oz) INSTANT vanilla pudding. Prepare with the milk and whisk in 1 cup – 1 1/3 cup pumpkin puree, depending on how pumpkin-y you want it. Also whisk in 2-4 tsp pumpkin pie spice to add more pumpkin flavor. Fold in the Cool Whip and follow the rest of the instructions.***