Cindy,

I picked up the Nov./Dec. issue of Mr. Food's Easy Cooking magazine yesterday at the grocery and the magazine's back page had this recipe. It's in a pie plate, but could be adapted to a 9x13, I'm sure. Hope this helps or is close.

Mr. Food's Pumpkin Crunch Cream Pie
(makes 6 to 8 servings)

3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla pudding and pie filling mix
1 container (8 ounces) frozen whipped topping, thawed
2/3 cup slivered almonds
2/3 cup semisweet chocolate chips
1/2 cup canned solid-pack pumpkin
3/4 tsp. pumpkin pie spice
1 prepared 9-inch graham-cracker pie crust
Chocolate shavings, for garnish
Pumpkin candies, for garnish

In large bowl, combine milk and pudding mix. Beat with a wire whisk until
well-blended, about 1 minute. Let stand 5 minutes.

Stir in 2 cups of whipped topping, almonds, chocolate chips, pumpkin and pumpkin
pie spice. Spoon mixture into the pie crust. Cover and refrigerate at least
4 hours.

Garnish pie with dollops of remaining whipped topping, chocolate shavings and
pumpkin candies.