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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings. Ingredients:
1-3/4 cups graham cracker crumbs |
1/4 cup sugar |
1/2 cup butter, melted |
filling: |
1 package (8 ounces) cream cheese, softened |
3/4 cup sugar |
2 eggs |
topping: |
2 cups cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 can (15 ounces) solid-pack pumpkin |
1/4 teaspoon ground cinnamon |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
1/4 cup chopped pecans, optional |
Directions:
1. In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes.
2. In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack.
3. In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 12-16 servings.
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