No Bake Pumpkin Cheesecake

A combination of cheesecake and pumpkin pie. For lovers of both!  This is the best pie I have ever eaten.  I first had it at work from Steve Petsel.  Joanne and I then "reverse engineered" it and this is close.

1 (8 ounce) packages cream
   cheese, softened
2 1/2 cups frozen whipped
   topping, thawed
1 cups confectioners' sugar

1 teaspoons vanilla extract

1 graham cracker crust

1 (3.5 ounce) packages
   instant french vanilla pudding mix
1/4 cup milk
1 1/2 cups pumpkin puree(15oz)
1/2 cup chopped pecans (optional)

Pumpkin spices as on can(15oz)


Directions
1 In a medium mixing bowl combine cream cheese, 1 cup of
   the whipped topping, confectioners' sugar, and vanilla
   extract. Beat until smooth. Spread evenly over crust.
2 In a large mixing bowl combine pudding, milk, pumpkin
   puree, pumpkin pie spice, and 1 more cups of whipped topping.
   Stir until thoroughly combined. Spoon mixture over cream
   cheese layer. Top with remaining 1/2 cup of whipped topping.
   Sprinkle with 1/4 cup chopped pecans if desired. Chill at least
   1 hour before serving.

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