PUMPKIN LUST CAKE

Pamela Thompson

By
@spinetingler

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.


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Comments:

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 stick
butter, melted
1 c
flour
1 c
chopped pecans
2 Tbsp
sugar
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

Directions Step-By-Step

1
For the crust:

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.
2
For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
3
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.
4
Cut into squares and serve. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Sugar
Regional Style: American
Hashtags: #Thanksgiving, #pumpkin