#1788 - Pumpkin Dessert

(by Shirley McNevich)

2 1/4 cups crushed butter flavored crackers (takes about 50 crackers)
1/2 cup white sugar
3/4 cup butter (melted)
2 cups cold milk
2 - 3.4oz. boxes Jell-O instant vanilla pudding
1 - 15oz. can Libby's canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)
chopped pecans for sprinkling

Place crackers in a Ziploc bag and crush them with a rolling pin--measure until you have 2 1/4 cups of crushed crackers. In a bowl add cracker crumbs, white sugar and melted butter--stir. Press the crumb mixture into the bottom of a 9 x 13 glass baking dish--set aside. In a mixer add milk and both pudding mixes--beat until mixed, then beat for 2 minutes. Let it stand for a few minutes until it starts to set. Remove from mixer--add cinnamon, ginger and nutmeg--stir. Add pumpkin--stir until mixed. Spread the pumpkin mixture evenly over the prepared crust. Refrigerate until very cold. Spread Cool Whip over the top and sprinkle chopped pecans evenly over the Cool Whip before serving.