This is a little different than my usual pumpkin squares, and I like both recipe equally..My family and friends enjoyed it on Labor Day dinner with a dollop of whipped topping....will be making this again.
1Heat oven to 325º. Combine pretzels, butter and 3 Tablespoons sugar, mix well and press into a 9x13-inch baking dish. Bake for 8 minutes set aside and cool completely.
2In a medium bowl beat together the cream cheese,3 Tablespoons milk and sugar. When smooth, gently fold in the whipped topping.
3Gently spread onto the cooled pretzel crust.
In a large bowl beat the 1 cup milk and the 3 pudding mixes and spices for 2 minutes.
4Stir in the pumpkin..(Mixture wil be thick). Spread carefully over the cream cheese layer. Chill at least 4 hours or until set. Store in refrigerator.
Now you can sspread extra whipped topping onto the pumpkin layer or serve each piece with a dollop of whipped cream or ice cream.