PUMPKIN LUST CAKE

By dlgates60

Ingredients

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

Details

Adapted from sweettreatsmore.com

Preparation

Step 1

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

For the Pumpkin Layer
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.