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.
- 118.29 ml margarine
- 78.07 ml sugar
- 414.03 ml graham cracker crumbs
- 141.74 g cream cheese
- 340.19 g Cool Whip
- 2 (850.48 g) can pumpkin
- 85.04 g box instant vanilla pudding
- 7.39 ml cinnamon
- 113.39 g Cool Whip
- chopped pecans (optional and to taste)
- Mix margarine, sugar, graham cracker crumbs.
- Press into a 9x13-inch pan.
- Beat cream cheese until smooth.
- Add 12 oz Cool Whip until blended; spread over crust.
- Make pudding with ½ of the milk called for on the box.
- Mix well with pumpkin and cinnamon.
- Spread over first layer.
- Spread cool whip over pumpkin layer and sprinkle with nuts.
- Refrigerate until cold.
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.