Pumpkin Delight (Printable Version)
Sweet layers of pecan crust, pumpkin pudding, cream cheese, and whipped topping blend into a dessert that's perfect for gatherings.
# What You’ll Need:
01 -
1/2 cup butter, softened.
02 -
8 ounces cream cheese, softened.
03 -
1 cup powdered sugar.
04 -
1 teaspoon pumpkin spice.
05 -
1 cup all-purpose flour.
06 -
2 1/2 cups milk.
07 -
1 cup whipped topping.
08 -
Another cup of whipped topping.
09 -
3 packs (3.4 oz each) white chocolate pudding mix.
10 -
1 can (15 oz) pumpkin puree.
11 -
1 cup chopped pecans, divided.
12 -
Pecans left for sprinkling.
# Step-by-Step Guide:
01 -
Stir together some flour, butter, and 1/2 cup pecans. Push the mix into a greased 9x9 pan. Bake in a 350°F oven for 15 minutes, then let it cool down all the way.
02 -
Whip cream cheese and sugar until smooth. Gently fold in whipped topping (1 cup). Spread it nice and even over the crust once it's cool.
03 -
Stir milk and pudding together first, then toss in pumpkin and spice. Gently fold in whipped topping (1 cup) too. Spread it over the layer of cream cheese.
04 -
Spread the last whipped topping over the layers. Sprinkle chopped pecans on top. Let it chill in the fridge for 3 hours.
# Additional Notes:
01 -
Tastes best if made a day ahead.
02 -
Stays fresh in the fridge for 3–4 days.
03 -
For a 9x13 pan, scale up the crust ingredients a bit.
04 -
Cool Whip works well for keeping the texture stable.