Creamy Pumpkin Dessert Squares

Pat Duran

By
@kitchenChatter

This is a little different than my usual pumpkin squares, and I like both recipe equally..My family and friends enjoyed it on Labor Day dinner with a dollop of whipped topping....will be making this again.


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Comments:

Serves:

12

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

3 pkg
3 oz. each of instant vanilla pudding
1 c
milk
8 oz
cream cheese, room temperature
3 Tbsp
milk
2 Tbsp
granulated sugar
8 oz
whipped topping, thawed
15 oz
can solid 100% pumpkin
2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves

BASE:

2 c
pretzels, crushed
1/2 c
butter,melted
3 Tbsp
granulated sugar

Directions Step-By-Step

1
Heat oven to 325ยบ. Combine pretzels, butter and 3 Tablespoons sugar, mix well and press into a 9x13-inch baking dish. Bake for 8 minutes set aside and cool completely.
2
In a medium bowl beat together the cream cheese,3 Tablespoons milk and sugar. When smooth, gently fold in the whipped topping.
3
Gently spread onto the cooled pretzel crust.
In a large bowl beat the 1 cup milk and the 3 pudding mixes and spices for 2 minutes.
4
Stir in the pumpkin..(Mixture wil be thick). Spread carefully over the cream cheese layer. Chill at least 4 hours or until set. Store in refrigerator.
Now you can sspread extra whipped topping onto the pumpkin layer or serve each piece with a dollop of whipped cream or ice cream.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids