Pumpkin Delight (Print Version)
# Ingredients:
01 -
1/2 cup room-temperature butter.
02 -
1 cup plain flour.
03 -
3/4 cup pecans, chopped up.
04 -
8 oz softened cream cheese.
05 -
1 cup powdered sugar.
06 -
1 cup Cool Whip or whipped topping.
07 -
2 1/2 cups milk.
08 -
3 packages of white chocolate pudding mix (3.4 oz each).
09 -
1 can (15 oz) pumpkin puree.
10 -
1 teaspoon pumpkin pie spice.
11 -
1 cup whipped topping.
12 -
1 cup whipped topping.
13 -
Chopped pecans for decorating.
# Instructions:
01 -
Stir together the butter, flour, and half a cup of pecans. Push the mix into a greased 9x9 dish. Bake at 350°F for 15 mins, then set it aside to cool fully.
02 -
Whip sugar with cream cheese until smooth. Gently fold in 1 cup of whipped topping. Spread this mix evenly over the cooled crust.
03 -
Combine the pudding mix with milk, then stir in the pumpkin and spice. Gently mix in a cup of whipped topping next. Layer this over the cream cheese mixture.
04 -
Spread the last of the whipped topping over the pumpkin layer. Sprinkle some pecans on top. Refrigerate for about 3 hours before serving.
# Notes:
01 -
Tastes even better if made a day early.
02 -
Stays fresh in the fridge for 3 to 4 days.
03 -
For a 9x13 dish, increase crust ingredients accordingly.
04 -
Cool Whip gives the best results.