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.
package of cream cheese, softened
container cool whip - or can make fresh whipped cream
(3.4oz) of jello instant pumpkin spice pudding
nutmeg for sprinkling
1For 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.
2For the Cream Cheese Layer:
1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
3For 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.
4Cut into squares and serve. Keep refrigerated.