Friday, October 26, 2012

Pumpkin Lust Cake

Pumpkin Lust Cake

Original Recipe :

  • 1 stick butter, melted
  • 1 cup flour
  • 1 cup chopped pecans
  • 2 tbs sugar
  • 1 (8oz) package of cream chees, soft
  • 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:
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.