Pumpkin Spice Layered Dessert

You'll need:
2 cups graham cracker crumbs
3/4 cup chopped pecans, divided
1/2 cup butter, melted
2 Tbsp granulated sugar
1 tsp ground cinnamon
1 [8 oz] softened cream cheese
1 cup powdered sugar
2 [3.4 oz] boxes pumpkin spice instant pudding mix
2 cups cold  milk
16 oz frozen whipped topping, thawed
1/2 cup English toffee bits, divided

Directions:
Preheat the oven to 350°F.  Spray the bottom of a 9 x 13 inch baking dish with cooking spray.

1st layer:
Combine graham cracker crumbs, 1/2 cup pecans, 1/2 cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon.  Press firmly onto the bottom of the baking dish.  

Place into the oven and bake for 22-25 minutes until golden and set.  Cool completely.

2nd layer:
Cream together 8 ounces of cream cheese and 1 cup of  powdered sugar.  Fold in one third of the thawed whipped topping by hand.  Spread over the crust and sprinkle with 1/4 cup of toffee bits.

3rd layer:
Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened.  Spread over the 2nd layer.

4th layer:
Spread or use a pastry bag to pipe the remaining whipped topping on top.  Garnish with a sprinkle of toasted pecans and the remaining toffee bits.  Chill for at least 4 hours before cutting into squares and serving.  Yield: 12-16 pieces

527

Cook's note:
To toast the pecans for the garnish, preheat the oven to 350°F and roast on a baking sheet in a single layer, for 6-8 minutes. Cool completely.