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


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

The Cook

Pamela Thompson Recipe
Well Seasoned
Columbus, OH (pop. 787,033)
Member Since Oct 2012
Pamela's notes for this recipe:
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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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


1-5 of 17 comments

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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.

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