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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I mixed a couple recipes and just tried when I was trying to make a lot of pumpkin stuff the year I had planted too many. Ingredients:
3/4 cup margarine or 3/4 cup butter |
1 1/2 cups flour |
1/2 cup nuts, chopped fine |
2 (8 ounce) packages philadelphia cream cheese |
1 1/2 cups powdered sugar |
1 container cool whip |
1 cup milk |
2 boxes instant vanilla pudding |
1 (16 ounce) can pumpkin or 2 cups canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
Directions:
1. Mix margarine, flour,& nuts together.
2. Pat into a 9x13 pan.
3. Bake for 20 minutes at 350 degrees.
4. (Should be golden brown or lighter).
5. Let cool.
6. Blend cream cheese, powdered sugar, and cool whip together and put on cooled crust.
7. Let set while making topping.
8. Beat together the milk, pudding, pumpkin,& spices.
9. Put on top of cream layer, chill.
10. May be served with whipped cream on top.
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