INGREDIENTS
- 2 cups graham cracker crumbs
- ¾ cup chopped pecans, divided
- ½ 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
- ½ cup English toffee bits, divided
INSTRUCTIONS
- Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
- st layer: Combine graham cracker crumbs, ½ cup pecans, ½ 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.
- nd 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 ¼ cup of toffee bits.
- rd 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.
- th 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.
source melissa
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