Pumpkin Lust Cake


1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 T. sugar
8 oz pkg of cream cheese, softened
1 c. powdered sugar
16 oz container cool whip
2 pkg (3.4 oz) jello instant pumpkin spice pudding
3 c. cold milk
nutmeg for sprinkling


1.  For the crust:  Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

2.  For the cream cheese layer:  Beat cream cheese, powdered sugar, and 1 1/2 c. cool whip until smooth.

3.  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.

4.  Cut into squares and serve.  Keep refrigerated.

Source:  Just a pinch recipes

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