Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too.

Ingredients Nutrition


  1. Mix margarine, sugar, graham cracker crumbs.
  2. Press into a 9x13-inch pan.
  3. Beat cream cheese until smooth.
  4. Add 12 oz Cool Whip until blended; spread over crust.
  5. Make pudding with ½ of the milk called for on the box.
  6. Mix well with pumpkin and cinnamon.
  7. Spread over first layer.
  8. Spread cool whip over pumpkin layer and sprinkle with nuts.
  9. Refrigerate until cold.


Most Helpful

This was a huge hit at my daughter's Communion party! Looked and tasted delicious and was pretty easy to put together, too. I let it chill about 12 hours before serving and the flavors really came together. Lots of recipe requests, too! A couple of my kids said it tasted like pumpkin pie, which is their favorite. Thanks for posting this unique recipe :)

Karen=^..^= October 20, 2002

I'm making this recipe right now, so I can't rate it yet, but I'm making it a little different. I used 2 sticks of butter (melted), 2 c. flour, & 1 c. finely chopped pecans, mixed together for the crust I poured it in a sprayed 9x13 dish and baked it for 15-20 minutes at 350°, until lightly browned around the edges. Then, I combined 8oz. softened cream cheese, 1-1/2 c. powdered sugar, & 16 oz. thawed cool whip. Spread on the cooled crust. Next, I combined 4 small pkgs. sugar free white chocolate instant pudding with 3 c. milk, 2 (15 oz.) cans pure pumpkin, 3 t. pumpkin pie spice, 1/2 8 oz. thawed cool whip, until smooth. Spread over cream cheese layer. I spread the remaining half of cool whip on top and sprinkled with toffee bits and candy corn. (You can leave the candy corn off if desired, but I was making it for a Halloween party.) Enjoy!

notthe_momma October 17, 2015

I made this for Thanksgiving and I think I may have made a mistake. Like Gingerbear, we found the pumpkin filling should have been sweeter. The list of ingredients listed canned pumpkin but not what kind of canned pumpkin. I used the puree, but think that had I used pumpkin pie filling instead, this may have been more of what I was expecting. I'll try this again sometime and use the pie filling and see what happens. I think I will also use cream cheese flavored instant pudding mix in place of the vanilla. Since I may have used the wrong ingredient, I won't rate this at this time.

jerseygirl1952 November 25, 2011

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