MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Spice Icebox Dessert
 Categories: Desserts
      Yield: 12 Servings
 
      2 c  Shortbread cookies;
           - finely crushed
    2/3 c  Hazelnuts or pecans;
           - toasted; finely chopped
    1/2 c  Butter; melted
      8 oz Cream cheese; softened
    3/4 c  Powdered sugar
  2 1/2 c  Milk
     15 oz Can pumpkin puree (1-1/4 c)
      3    Boxes vanilla instant
           - pudding and pie filling
           - mix (4 serving size ea)
      1 ts Pumpkin pie spice
    1/2 c  Hazelnuts or pecans;
           - toasted, chopped

MMMMM----------------PUMPKIN-SPICE WHIPPED CREAM---------------------
      2 c  Heavy cream
    1/4 c  Powdered sugar
  1 1/2 ts Pumpkin pie spice
      1 ts Vanilla
      1 pn Sea salt
 
  Preparation time: 30 minutes Bake time: 12 to 14 minutes Chill time:
  3+ hours
  
  Preheat oven to 375°F. In a medium bowl combine crushed cookies,
  finely chopped hazelnuts, and melted butter. Press mixture into the
  bottom of a 3 qt rectangular baking dish. Bake 12 to 14 minutes or
  until crust is light brown. Cool completely on a wire rack.
  
  Beat together cream cheese and powdered sugar in a medium bowl with a
  mixer on medium until creamy. Add 1 cup Pumpkin-Spice Whipped Cream;
  beat just until combined. Spread over cooled crust.
  
  For pumpkin layer, in a large bowl whisk together milk, pumpkin puree,
  pudding mix, and pumpkin pie spice. Gently whisk in 1 cup
  Pumpkin-Spice Whipped Cream until smooth. Spread over cream cheese
  layer.
  
  Top with the remaining Pumpkin-Spice Whipped Cream and sprinkle with
  chopped nuts. Cover and chill at least 3 hours.
  
  Pumpkin-Spice Whipped Cream:
  
  In a chilled mixing bowl beat heavy cream, powdered sugar, pumpkin pie
  spice, vanilla, and sea salt with a mixer on medium until soft peaks
  form (tips curl). Use immediately or store in a covered container in
  the refrigerator up to 30 minutes.
  
  Recipe by Magnolia Magazine, fall 2022
 
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