Great to serve for Thanksgiving instead of pie!

ingredients
1 1/2 cups Graham Cracker Crumbs
1/3 cup chopped Walnuts, toasted
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) Cream Cheese, softened
2 3/4 cups cold milk (divided)
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
1 can (16 oz.) Pumpkin
2 tsp. pumpkin pie spice
3/4 c. Soda Fountain® Malted Milk Powder
1 tub (8 oz.) French Vanilla Whipped Topping

how to make
Mix crumbs, walnuts, sugar and butter in 13 x 9-inch dish; press firmly onto bottom
of dish. Refrigerate until ready to use.

Beat cream cheese in large bowl with electric mixer on low speed until creamy.
Gradually add 1/2 cup of the milk, beating until well blended. Add remaining milk,
dry pudding mixes, malted milk powder, pumpkin and spice. Beat on low speed 2
minutes or until well blended. Gently stir in half of the whipped topping.
Pour over crust.

Refrigerate 2 hours or until set. Cut into 24 bars. Top each with a dollop
of the remaining whipped topping just before serving. Store leftover in refrigerator.