Pumpkin Lust Cake

Pumpkin Lust Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    stick butter, melted

  • 1

    cup flour

  • 1

    cup chopped pecans

  • 2

    tbs sugar

  • 1

    (8oz) package of cream cheese, 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

Directions

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.


Nutrition

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