Pumpkin Pecan Delight

by sunshine on November 21, 2011

A different take on the Chocolate Pecan Delight recipe I’ve made several times (and love).  This would be a great addition to any Thanksgiving table!

Pumpkin Pecan Delight

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, softened
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

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.

{ 1 comment… read it below or add one }

Nicole Gamble November 22, 2011 at 10:18 am

My mouth is watering now just looking at it! Super recipe!


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