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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall. Ingredients:
1/2 cup butter, melted |
1 cup flour |
1/2 cup pecans, chopped |
8 ounces cream cheese |
1 cup powdered sugar |
1 cup cool whip |
2 cups whole milk, cold |
2 (3 ounce) boxes instant vanilla pudding |
1 cup fresh pumpkin |
2 teaspoons cinnamon |
4 ounces cool whip, remainder from 8oz container |
Directions:
1. First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
2. Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
3. Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
4. Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
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