Pamela Thompson Recipe

By Pamela Thompson spinetingler

30 Min
No-Cook or Other

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
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

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Pamela Thompson spinetingler
Nov 17, 2013
I am thrilled that you enjoyed this as much as my friends and family do!! I again apologize that I missed an important ingredient in the original recipe - but I have since included it, thanks to you! Long story short, glad it all worked out. I hope you got a piece:-) Happy Holidays to you and yours!
Phyllis Tuffo patuffo
Nov 17, 2013
Pamela, just wanted you to know that this recipe is delicious. Everybody loved it and kept going back for more. I hardly had any left over. I'm now thinking that instead of making my pumpkin pie for Thanksgiving, that I may make this instead. Thank you for sharing.
Pamela Thompson spinetingler
Nov 16, 2013
Phyllis - I hope you enjoy it as much as my family/friends and me!! Please let me know how it turns out for you! By the way, I did edit my recipe - and again, thanks for pointing out the powdered sugar measurement missing.
Phyllis Tuffo patuffo
Nov 16, 2013
Thank you Pamela. I'm making this for tonight. Can't wait to taste it.
Pamela Thompson spinetingler
Nov 16, 2013
Oh my Phyllis - I do see that I missed that! WOW! So sorry! It is 1 cup of powdered sugar - or you can reduce that amount to your taste. You are the 1st one to mention it. Thank you!