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 :)
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!
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.
I have been searching the internet for several hours for this recipe!!! I am really surprised that Libby's doesn't have this on their site. Plan to make this today to serve along with several other desserts on Thanksgiving! Thanks for sharing!!!
Super simple! I made this for the first time and it came out wonderful! have to use room temp cream cheese and beat it to death in the mixer, but that is the hardest part. i used ff cool whip and cream cheese; real butter and omitted the pecans. Made it for a pot-luck and Wow! Everyone loved it!
This is a wonderful pumpkin dessert, the only change I made was I use butter in place of margarine, this is a very filling dessert so a little piece goes a long way, thanks MG!...Kitten:)
We loved this recipe. Imade this for my boyfriend on Valentines day. He loves pumpkin! However, I think that the pumkin filling could have been a little more sweet. I will definitely be making this again but will add a little sugar to the pumkin/pudding mixture. Thank you for a great recipe. Will definitely make this one again.
This sounds yummy. Just want to be sure that the instant pudding flavor is vanilla before I make it.