Heavenly Pumpkin Cheesecake and Layered Mousse Dessert |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This receipe was shared by our head cook at the medical center where I'm employed. It is served in our cafeteria around the holidays and all I can say is WOW Very light and tasty! Ingredients:
1 cup all-purpose flour |
1/2 cup butter, softened |
1/2 cup finely chopped pecans |
2 (8 ounce) packages softened cream cheese |
5 cups frozen whipped topping, thawed |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1/2 cup milk |
3 cups pumpkin puree |
4 teaspoons pumpkin pie spice |
1/2 cup chopped pecans (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl combine flour, butter, and 1/2°C finely chopped pecans. Thoroughly combine and then press mixture thinly into a 9 X13 inch baking pan.
3. Bake in preheated oven for 15 minutes. Set aside to cool.
4. In a medium mixing bowl, combine cream cheese, 2°C of the whipped topping, confectioners' sugar and vanilla extract. Beat until smooth. Spread evely over cooled crust.
5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Mix until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1°C of whipped topping. Sprinkle with 1/2 chopped pecans, if desired. Chill at least 1 hour before serving.
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