Pumpkin Delight (Print Version)
# Ingredients:
01 -
1/2 cup butter, brought to room temp.
02 -
1 cup plain flour.
03 -
3/4 cup pecans, finely chopped.
04 -
8 oz cream cheese, left out to soften.
05 -
1 cup powdered sugar.
06 -
1 cup whipped topping (like Cool Whip).
07 -
2 1/2 cups cold milk.
08 -
3 small boxes (3.4 oz each) white chocolate pudding.
09 -
1 can (15 oz) pure pumpkin puree.
10 -
1 tsp pumpkin pie spice.
11 -
1 cup whipped topping (for pumpkin layer).
12 -
1 cup whipped topping (for topping).
13 -
Extra pecans for sprinkling on top.
# Instructions:
01 -
Combine the butter, flour, and pecans. Push the mix into a greased 9x9 dish. Bake at 350°F for 15 minutes. Let it cool fully.
02 -
Stir sugar into softened cream cheese. Gently fold in 1 cup of whipped topping. Spread this over the cooled crust.
03 -
Whisk milk and pudding until smooth. Stir in pumpkin and spice. Gently fold in 1 cup of whipped topping. Spread evenly over the cream cheese layer.
04 -
Spread the last cup of whipped topping in a smooth layer. Sprinkle pecans on top and refrigerate for at least 3 hours.
# Notes:
01 -
Gets better if made a day before serving.
02 -
Stays fresh in the fridge for up to 4 days.
03 -
Double the crust quantities if using a 9x13 dish.
04 -
Cool Whip works best for holding its shape.