layered pumpkin dessert
From sunrae 15 years ago
- 180 minutes to make
- Serves 10
This recipe was taken from Libby’s Pumpkin Cookbook.
Ingredients
- Crust shopping list
- ½ margarine, softened shopping list
- 1 c. flour shopping list
- 1 c. pecans, chopped, divided shopping list
- Layer 1 shopping list
- 8 oz. cream cheese, softened shopping list
- 1 c. powdered sugar shopping list
- 12 oz. whipped topping, thawed & divided shopping list
- 1½ c. coconut, toasted (opt.) shopping list
- Layer 2 shopping list
- 2 pkg. vanilla instant pudding shopping list
- 1 c. cold milk shopping list
- 2 c. canned pumpkin pie mix * shopping list
- Layer 3 shopping list
- remaining ½ cup nuts. shopping list
- remaining half of whipped topping shopping list
How to make it
- For Crust: Mix together flour and margarine until crumbly. Stir in ½ cup nuts. Press mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool.
- For Layer 1: In small mixing bowl, combine cream cheese and powdered sugar; beat until fluffy. Stir in ½ carton whipped topping. Spread over crust. Sprinkle with coconut if desired.
- For Layer 2: In small mixing bowl, combine pudding mix, milk, and pumpkin pie mix. With wire whisk or electric mixer set on lowest speed, beat 2 minutes or until thickened. Pour over coconut layer if you choose to use it.
- For Layer 3: Top with remaining whipped topping and pecans. Chill at least 3 hours or overnight.
- * If pumpkin pie mix is unavailable substitute 1 (16 oz.) can pumpkin, 1¾ t. pumpkin pie spice and ¼ c. milk.
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