Creamy Pumpkin Delight

This dessert is so creamy, light, fluffy and absolutely delicious!  It's a wonderful combination of cream cheese, white chocolate pudding, whipped cream, pumpkin, and pecans.  Super delicious!  Enjoy!
For crust:
-3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
-1 1/2 cups flour
-3/4 cup pecan chips
For layers:
-16 oz frozen whipped topping, thawed, divided
-1 (8 oz) package cream cheese, at room temperature
-1 cup powdered sugar
-2 1/2 cups milk
-3 (3.5 oz each) packages white chocolate instant pudding mix
-3 cups canned pumpkin
-1 tsp pumpkin spice
-1/4 cup pecan chips
Preheat oven to 350 F.  Coat the bottom of a 9x13 baking dish with butter flavored cooking spray.  Set aside.
Place all crust ingredients in a food processor.  Mix until well combined.  Spread mixture on bottom of prepared pan, pressing down.  Bake in preheated oven for about 20 minutes or until golden brown.
Remove from oven and cool completely.
Once crust is completely cooled, place 1 cup of the whipped topping, cream cheese and powder sugar in a large bowl.  Using a hand mixer, whip until smooth. Spread over cooled crust.
In a large bowl, mix 1 cup of the whipped topping, the milk, pudding, pumpkin and pumpkin spice.  Mix well, then pour over cream cheese layer.
Finally, spread evenly remaining whipped topping.  Sprinkle with the remaining pecan chips.
Place this goodness in the fridge and let it set for 4-5 hours.
Slice and enjoy!