Pumpkin Delight: 5 delicious layers you'll want want to try
published on 18 October, 2018 at 12:35
Ingredients:
Crust:
2 cups pecan halves
3 tbsp granulated sugar
1/2 cup butter unsalted, melted
1 cup all-purpose flour
Cream Cheese Layer:
8 oz cream cheese I used Philadelphia
1 cup icing sugar same as confectioners sugar or powdered sugar
1 cup cool whip or whipped cream
Pumpkin Layer:
5.1 oz instant vanilla pudding
2 1/2 cups milk
15 oz canned pumpkin
1 tsp pumpkin pie spice
1 cup cool whip or whipped cream
Whipped Cream Topping:
2 cups cool whip or whipped cream
pecan halves chopped, remaining from crust
Directions:
Crust: Preheat oven to 350 F degrees. Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top. Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet. Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cream Cheese Layer: Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream.
Pumpkin Layer: Prepare the vanilla pudding as per the instructions on the package. Add milk, the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined. Assembly. Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans. Chill in the fridge for at least 3 hours so that it sets before serving.
Cream Cheese Layer: Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream.
Pumpkin Layer: Prepare the vanilla pudding as per the instructions on the package. Add milk, the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined. Assembly. Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans. Chill in the fridge for at least 3 hours so that it sets before serving.
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