Ingredients
1-3/4 cups graham cracker crumbs1/4 cup sugar1/2 cup butter, meltedFILLING:1 package (8 ounces) cream cheese, softened3/4 cup sugar2 eggsTOPPING:2 cups cold milk2 packages (3.4 ounces each) instant vanilla pudding mix1 can (15 ounces) solid-pack pumpkin1/4 teaspoon ground cinnamon1 carton (8 ounces) frozen whipped topping, thawed, divided1/4 cup chopped pecans, optional
Preparation
In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes.
In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack.
In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.
