|1 can(s)||large can pumpkin or 2 16oz cans|
|1 can(s)||evaporated milk, (large can)|
|1 box||yellow cake mix|
|1 c||chopped pecans|
Try Diamond of California Nuts
|2 stick||melted butter|
get recipes @ goboldwithbutter.com
|1 oz||cream cheese|
|1||carton cool whip|
|1/2 c||confectioners' sugar|
This is my cousin's recipe. She makes this every year for Thanksgiving. It is so YUMMY!
Please note: Allow to cool so it sets before you flip.
(See Janet's Test Kitchen Version of Recipe)
With a subtle pumpkin flavor, this lovely dessert avoids overwhelming the palette with loads of holiday spices. Instead, each bite melts in your mouth, allowing you to slowly savor its comforting creaminess. The crunch of the nut "crisp" is equally delicate, making this one family-friendly treat that would be right at home on any holiday dessert table or brunch buffet!
Pour mixture into 9x13x2 pan lined with wax paper. This keeps things from sticking to the pan.
Crumble dry cake mix over pumpkin mixture. Crumble nuts over cake mix and pour melted butter
over the top of all this.