Pumpkin Delight (Print Version)
# Ingredients:
01 -
1/2 cup softened butter.
02 -
8 ounces softened cream cheese.
03 -
2 1/2 cups milk.
04 -
1 cup regular whipped topping.
05 -
1 teaspoon pumpkin spice.
06 -
1 cup all-purpose flour.
07 -
1 cup powdered sugar.
08 -
1 cup whipped topping for garnish.
09 -
3/4 cup pecans, chopped.
10 -
3 packs (3.4 oz each) white chocolate pudding mix.
11 -
Remaining pecans for topping.
12 -
1 can (15 oz) pure pumpkin.
# Instructions:
01 -
Combine butter, flour, and 1/2 cup of pecans. Press mixture firmly into a greased 9x9 dish. Bake at 350°F for 15 minutes, then let it cool totally.
02 -
Whip together cream cheese and sugar. Gently fold in 1 cup of whipped topping. Spread this over the cooled crust.
03 -
Blend pudding mix with milk until smooth. Stir in pumpkin puree and pumpkin spice. Gently fold in whipped topping. Spread over the cream cheese layer.
04 -
Layer whipped topping on top. Sprinkle with the remaining pecans. Let it chill for at least 3 hours.
# Notes:
01 -
Tastes even better if made a day ahead.
02 -
Good in the fridge for up to 3-4 days.
03 -
For a larger 9x13 pan, adjust crust amounts.
04 -
Use Cool Whip for a steadier topping.