Pumpkin Lush

• 1 cup flour

• 1/2 cup unsalted butter-softened

• 1/2 cup toasted walnuts, chopped

For cheesecake layer-

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup cool whip

For pumpkin layer-

• 2 1/2 cups milk

• 3 small pkgs. vanilla instant pudding mix

• 15 oz Pumpkin puree

• 1 tsp cinnamon

For topping-

• 1 cup cool whip

• 1/4 cup toasted walnuts, chopped

Preheat the oven at 350 F and spray 8×8 inch baking dish.

Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup cool whip and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of cool whip and sprinkle chopped walnuts and set in the fridge for at least 3 hours.