PUMPKIN LUST CAKE

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PUMPKIN LUST CAKE image

The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding is a perfect holiday dessert this Thanksgiving or Christmas.

Provided by Pamela Thompson

Categories     Pies

Time 30m

Number Of Ingredients 10

1 stick butter, melted
1 c flour
1 c chopped pecans
2 Tbsp sugar
8 oz package of cream cheese, softened
16 oz container cool whip - or can make fresh whipped cream
2 pkg (3.4oz) of jello instant pumpkin spice pudding
3 c cold milk
nutmeg for sprinkling
1 c powdered sugar

Steps:

  • 1. For the crust: 1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
  • 2. For the Cream Cheese Layer: 1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
  • 3. For the Pumpkin Layer: 1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
  • 4. Cut into squares and serve. Keep refrigerated.

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