Pumpkin Lust Cake

By

The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding was my mother's idea and it makes it a perfect holiday dessert this Thanksgiving or Christmas.

View complete recipe

Ingredients

  • 1 stick butter, melted
  • 1 cup flour
  • 1 cup chopped pecans
  • 2 tbs sugar
  • 1 (8oz) package of cream chees, soft
  • 1 cup powdered sugar
  • 2 (8 oz) containers cool whip (or one 16 ozz container)
  • 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
  • 3 cup cold milk
  • Nutmeg for sprinkling

Preparation

Step 1

For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer:

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.

View complete recipe