Pumpkin Lust Cake

1  stick		butter, melted
1  cup		flour
1  cup		chopped pecans
2  tablespoons		splenda
8  ounces		cream cheese, soft
1  cup		icing sugar
16  ounces		cool whip
3-2/5  ounces		2 small Jello Instant pumpkin Spice pudding
3  cups		cold 1% milk
2  dashes		sprinkle nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Lust Cake ingredients. The serving size for any ingredient in Pumpkin Lust Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Crust:
Combine butter, flour, chopped pecans and splenda. Press into 9x13 baking dish. Bake at 375º for 10-15 minutes. Let cool completely.
Cream cheese layer:
Beat softened cream cheese, icing sugar, and 1.5 cups Cool Whip until smooth. Spread over cooled crust.
Pumpkin layer:
Mix pudding mixes with cold milk, Whisk until smooth. Cool in fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining 1.5 cups Cool Whip. Sprinkle with nutmeg.