Pumpkin Cream Delight

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar 
1 (8oz) package of cream cheese, soft 
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container) 
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding  
3 cup cold milk
Nutmeg for sprinkling

For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

For the Cream Cheese Layer:

1.  Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread over crust. 

For the Pumpkin Layer:

1.  Mix pudding mixes with cold milk, whisking for several minutes.  Set it in the fridge for 5-10 minutes to let it thicken.  Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.  

Cut into squares and serve.  Keep refrigerated.