Pumpkin Delight

Directions

1. Start by greasing a 9×13 baking dish and preheating the oven to 350°F.
2. Mix together graham crackers, melted butter, and ⅓ cup granulated sugar then gently press the graham cracker crumbs evenly into the prepared baking dish.
3. Bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
4. In a stand mixer, whip the cream cheese until smooth and creamy. Add remaining ⅓ cup of sugar and mix until combined.
5. Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula then spread the cream cheese mixture over top of the cooled graham cracker layer.
6. In a large mixing bowl, combine the pudding and milk, following the pudding box instructions for pie filling.
7. Layer the pudding mixture over the cream cheese mixture, then layer the remaining 2 packages of Cool Whip over top of the pudding mixture.
8. Sprinkle the pecan pieces over top of the Cool Whip.
9. Let chill in the refrigerator for 8 hours or overnight before slicing and serving.