October 3, 2013

Pumpkin Lust Cake

  1. 1 stick butter, melted
  2. 1 cup flour
  3. 1 cup chopped pecans
  4. 2 tbs sugar
  5. 1 (8oz) package of cream chees, soft
  6. 1 cup powdered sugar
  7. 2 (8 oz) containers cool whip (or one 16 ozz container)
  8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
  9. 3 cup cold milk
  10. Nutmeg for sprinkling
  1. for the crust
  2. 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.
  2. Cut into squares and serve. Keep refrigerated.
The pudding is a holiday item and sometimes hard to find but if you do find some stock up on it because this dessert is delish!! 

Picture and recipe courtesy of Sweet Treats More


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