Pumpkin Lust Cake
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
12 bars
ingredients
- 118.29 ml butter, melted
- 236.59 ml flour
- 236.59 ml chopped pecans
- 29.58 ml sugar
- 226.79 g package cream cheese, soft
- 236.59 ml powdered sugar
- 453.59 g container Cool Whip
- 2 (198.44 g) box jello instant pumpkin spice pudding mix
- 709.77 ml cold milk
- nutmeg, for sprinkling
directions
- For the crust: 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.
- For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
- For the Pumpkin Layer: 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.
- Cut into squares and serve. Keep refrigerated.
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