Pumpkin Delight

 

This filled a 9" x 13" baking dish, was a delicious autumn dessert and could be dressed up to look fancy with the right whipped cream tool.  I cut the pecans from the crust since they were $4 for the smallest bag but they would taste great so I'm leaving the option in the recipe below.

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Ingredients:

1 1/2 c. flour 

3/4 c. butter, softened

1 c. pecans, chopped (optional)

8 oz cream cheese, softened

1 c. powdered sugar

3 cups whipped topping divided

2 1/2 c. milk

2 pkgs vanilla instant pudding mix (3-4 oz size)

15 oz. can pumpkin puree

1 tsp. pumpkin pie spice

Instructions:

Crust layer:  

Mix flour and 1/2 butter together (If you want to add chopped pecans add them now.)

Press  into a 9" x 13" pan, that has been sprayed with cooking oil/spray.  Bake for 15-20 minutes at 350 degrees.  Let cool.  

Cream cheese layer:

Blend softened cream cheese and powdered sugar.  Add 1 cup whipped topping and blend well.  Smooth over cooled crust.  (Used electric mixer to add in blending each layer 2 and 3.)

Top layer:

Mix milk, pudding mixes, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth.

Spread over top of cream cheese layer. 

 

You can add a layer 4 of pretty whipped cream dollops or designs and of course sprinkle additional pecans on top.

Chill and serve.  The top layer doesn't won't get solid.  It will retain a pudding consistency.