Pumpkin Lust Cake - cooking recipe

Ingredients

1/2 cup butter, melted
1 cup flour
1 cup chopped pecans
2 tablespoons sugar
1 (8 ounce) package cream cheese, soft
1 cup powdered sugar
1 (16 ounce) container Cool Whip
2 (3 1/2 ounce) boxes jello instant pumpkin spice pudding mix
3 cups cold milk
nutmeg, for sprinkling

Preparation

For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
Cut into squares and serve. Keep refrigerated.