1 cup flour
1/2 cup (1 stick) butter
1/2 cup pecans, chopped small
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided
2 1/2 cups milk
3 sm pkgs. white chocolate instant pudding mix
1 15 oz can pumpkin puree
1 tsp. pumpkin pie spice
1 cup toffee bits
Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a greased 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping and fold in. Spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin and pumpkin spice and whisk with a hand mixer until smooth and thick. Fold in 1 cup of whipped topping. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping on layer 3 and sprinkle with toffee bits..
Let chill for 3 hours or until set.