Paddy's Pumpkin Delight
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 453.59 g whipping cream, well chilled
- 354.88 ml flour
- 236.59 ml pecans, chopped
- 236.59 ml butter, melted
- 226.79 g cream cheese, room temperature
- 236.59 ml powdered sugar
- 473.18 ml milk, cold
- 4 (396.89 g) package instant vanilla pudding (may substitute butterscotch instant pudding for some or all of the packages for a stronger flavor)
- 425.24 g can pumpkin (NOT pie filling)
- 4.92 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground cloves
directions
- Place chilled whipping cream into a chilled stainless steel bowl. Using an electric mixer, beat cream, on high speed, until cream is fairly stiff (do not over beat). Place in refrigerator until ready to use.
- Crust: Place flour, pecans and butter in a medium sized mixing bowl. Stir until all ingredients are moist. Press mixture into 9" X 13" dish. Bake for 20 minutes in a preheated 350 degree oven. Cool on baking rack.
- Second Layer: Mix together cream cheese, 1 cup of reserved whipped cream, and powdered sugar. When mixture is smooth, spread over cooled crust. Place in refrigerator.
- Third Layer: Mix together canned pumpkin, cinnamon, ginger and cloves. Set aside.
- Whisk together 2 cups cold milk and packages of instant pudding mix (mixture will be stiff).
- To pudding mixture, add pumpkin mixture, stirring until well blended.
- Spread pumpkin filling over cream cheese layer. Place in refrigerator and allow to set up.
- Fouth Layer: Spread remaining whipped cream over top of pumpkin layer. Garnish with a slight dusting of ground nutmeg.
- Refrigerate until serving.
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Reviews
-
This was alot of fun to make. Even though my group loved it just the way it was, I was looking for more of a pumpkin flavored dessert. I will try using the butterscotch substitution to see if that will give me the flavor I am craving this fall. But this recipe is yummy if you love vanilla (which I do)!
RECIPE SUBMITTED BY
Glassylady
Indianapolis, Indiana