No Bake Creamy Pumpkin Bars

This is from my cool whip book.

1 1/2 cups graham cracker crumbs
2/3 cup chopped walnuts toasted
1/2 cup butter or margarine, melted
1/4 cup sugar
1 package (8 ounces) Cream cheese softened
2 cups cold milk
2 packages Vanilla Flavor instant pudding and pie filling
1 16 oz can pumpkin
2 tsp pumpkin pie spice
1 tub cool whip thawed
ground nutmeg (optional)

Mix graham cracker crumbs, 1/3 cup walnuts, butter and sugar in 13X9 pan. Press firmly into bottom of pan. Refrigerate until ready to fill.

Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup milk. Add remaining milk, pudding mixes, pumpkin and spice. Beat on low speed about 2 minutes or until well blended. Stir in half of the whipped topping. Pour over crust. Dollop or spread remaining whipped topping over pudding mixture.

Refrigerate 2 hours or until set. Sprinkle with remaining walnuts or nutmeg. Cut into squares when set.

Makes 15 servings.