PUMPKIN LUST CAKE
|Cooking Method:||No-Cook or Other|
|1 stick||butter, melted|
get recipes @ goboldwithbutter.com
|1 c||chopped pecans|
Try Diamond of California Nuts
|8 oz||package of cream cheese, softened|
|16 oz||container cool whip - or can make fresh whipped cream|
|2 pkg||(3.4oz) of jello instant pumpkin spice pudding|
|3 c||cold milk|
|nutmeg for sprinkling|
|1 c||powdered sugar|
The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding is a perfect holiday dessert this Thanksgiving or Christmas.
1. 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.
1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
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.