2 boxes Jell-o No Bake Cheesecake
(plus milk, butter, and sugar as called for on box)
2 boxes Jell-o Pumpkin Spice instant pudding
(plus milk as called for on box's 'for pie' recipe)
3/4 cup pumpkin puree (not pie filling)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1 8 oz container of Cool Whip, thawed
1/2 cup chopped pecans
cinnamon to sprinkle on top
Mix crust of both No Bake Cheesecake mixes with the butter and sugar called for on the packages, and pat into the bottom of a 9" x 13" pan.
Mix the filling of the two No Bake Cheesecake mixes with milk as called for on the package. To this add 3/4 cup of pumpkin puree, 1/2 tsp cinnamon, and 1/4 tsp pumpkin pie spice and mix well. Pour over the crust and spread evenly.
Mix the two boxes of Pumpkin Spice instant pudding with milk as directed on package for pie (less milk than is called for than making pudding) and pour over the cheesecake layer.
Spread the container of thawed Cool Whip over the top of the pudding.
Cover and refrigerate until ready to serve. Garnish with chopped pecans and a light sprinkle of cinnamon. Cut into squares, and use a metal spatula to lift each serving onto plates.