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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This recipe was taken from Libby’s Pumpkin Cookbook. Ingredients:
crust |
1/2 margarine, softened |
1 c. flour |
1 c. pecans, chopped, divided |
layer 1 |
8 oz. cream cheese, softened |
1 c. powdered sugar |
12 oz. whipped topping, thawed & divided |
11/2 c. coconut, toasted (opt.) |
layer 2 |
2 pkg. vanilla instant pudding |
1 c. cold milk |
2 c. canned pumpkin pie mix |
layer 3 |
remaining 1/2 cup nuts. |
remaining half of whipped topping |
Directions:
1. For Crust: Mix together flour and margarine until crumbly. Stir in 1/2 cup nuts. Press mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool.
2. For Layer 1: In small mixing bowl, combine cream cheese and powdered sugar; beat until fluffy. Stir in 1/2 carton whipped topping. Spread over crust. Sprinkle with coconut if desired.
3. For Layer 2: In small mixing bowl, combine pudding mix, milk, and pumpkin pie mix. With wire whisk or electric mixer set on lowest speed, beat 2 minutes or until thickened. Pour over coconut layer if you choose to use it.
4. For Layer 3: Top with remaining whipped topping and pecans. Chill at least 3 hours or overnight.
5. * If pumpkin pie mix is unavailable substitute 1 (16 oz.) can pumpkin, 13/4 t. pumpkin pie spice and 1/4 c. milk.
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