Pumpkin Delight

NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.

Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.

Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set. Serve chilled.

Mix flour, butter and ½ cup pecans together. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, then remove and let cool.



1 cup all-purpose flour ▢½ cup butter softened ▢¾ cup pecans chopped

▢8 oz cream cheese softened ▢1 cup powdered sugar ▢3 cups whipped topping divided ▢2 ½ cups milk ▢3 pkgs white chocolate (or vanilla) instant pudding mix (3.4 oz size) ▢15 oz can pumpkin puree ▢1 teaspoon pumpkin spice

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