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Heat oven to 350 degrees.
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LAYER #1: Mix flour, butter, and 3/4 cup chopped macadamia nuts. Press into a 9X13 pan, coated with cooking spray. Bake for 15 minutes, or until edges are lightly brown and middle is just firm.
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LAYER #2: Blend cream cheese and powdered sugar, add 1 1/2 cup of the whipped topping then spread over cooled crust.
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LAYER 3: Mix milk, pudding mixes, canned pumpkin, pumpkin spice, and 1 cups whipped topping until smooth. Spread over top of layer 2.
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LAYER 4: Spread remaining 1 1/2 cup of whipped topping and sprinkle chopped macadamia nuts on top.
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Refrigerate for 3 hours and serve. ENJOY!! (Store leftovers in fridge for up to 4 days.)