March 6, 2013

Pumkin Lust Cake


1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
* Or an alteration (which I did) is to make a gingersnap crust. I blended a couple of handfuls of gingersnap cookies with the 2 T of sugar and the melted butter. It was delicious!

Cream Cheese Layer:
1 (8oz) package of cream cheese, softened
1 cup powdered sugar
2 (8 oz) containers
cool whip (or one 16 oz container)

Pumpkin Layer:
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

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

For the Pumpkin Layer: 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.

*The Pumpkin Spice Pudding is a season pudding but I found it at Wal-Mart during the holidays. This is an awesome pudding for desserts so buy a few to keep on hand... they sell out fast!!

Adapted from Sweet Treats & More

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