Pumpkin Delight (Printable Version)
# What You'll Need:
01 -
1/2 cup softened butter.
02 -
1 cup of whipped topping.
03 -
8 ounces of cream cheese, brought to room temp.
04 -
3/4 cup of finely chopped pecans.
05 -
1 teaspoon of pumpkin pie spice.
06 -
2 1/2 cups of milk.
07 -
Three packs of white chocolate instant pudding (3.4 oz each).
08 -
1 cup powdered sugar.
09 -
Extra pecans to sprinkle on top.
10 -
1 cup of all-purpose flour.
11 -
1 cup whipped topping (add at the end).
12 -
One can (15 oz) of pumpkin puree.
13 -
1 more cup whipped topping, divided.
# Preparation Steps:
01 -
Combine softened butter, flour, and half a cup of pecans. Press firmly into a greased square pan (9x9). Bake at 350°F for 15 minutes and let it cool down completely.
02 -
Beat powdered sugar and softened cream cheese until fluffy. Stir in one cup of whipped topping and spread evenly on the cooled crust.
03 -
Whisk the pudding mix with milk until smooth, then blend in pumpkin puree and pumpkin pie spice. Gently fold in a cup of whipped topping and spread it over the cream cheese mixture.
04 -
Top with another layer of whipped topping. Sprinkle your extra pecans on top, then refrigerate for at least 3 hours before serving.
# Additional Tips:
01 -
Works best when you prepare it a day in advance.
02 -
Stays fresh in the fridge for 3 to 4 days.
03 -
To use a 9x13 dish, you’ll need to increase the crust ingredients.
04 -
Cool Whip delivers the best texture for this dessert.