Pamela Thompson Recipe


By Pamela Thompson spinetingler

Recipe Rating:
 3 Ratings
Prep Time:
Cooking Method:
No-Cook or Other

Pamela's Story

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

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.
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.
Cut into squares and serve. Keep refrigerated.

About this Recipe

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

  • Comments

  • 1-5 of 17
  • user
    Daisy Walker WRDTTK - Oct 26, 2012
    sound's wonderful!
  • user
    Pamela Thompson spinetingler - Oct 26, 2012
    Thanks Daisy - It is!! Such a light desert to serve after the Thanksgiving Feast and everyone is stuffed! ha! But it seems we can always save room for desert!
  • user
    LISA SHUSTA LISAS123 - Nov 4, 2012
    Hi I was just wondering if I can replace the pecans with anything or just leave them out? Thanks.
  • user
    Pamela Thompson spinetingler - Nov 4, 2012
    Hi Lisa - I wouldn't see why you couldn't leave the pecans out. I feel they make it a little more crunchy. But, shouldn't make that much difference. I have never tried anything else but the pecans. Let me know how it comes out.
  • user
    LISA SHUSTA LISAS123 - Nov 4, 2012
    Ok thank you so much. The recipe sounds so good I just don't like pecans.