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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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A combination of cheesecake and pumpkin pie. For lovers of both! Ingredients:
2 cups all-purpose flour |
1 cup butter, softened |
1 cup chopped pecans |
2 (8 ounce) packages cream cheese, softened |
5 cups frozen whipped topping, thawed |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
2 (3.5 ounce) packages instant vanilla 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 or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.
3. Bake in preheated oven for 15 minutes. Set aside to cool.
4. In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.
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