Delicious recipes from the kitchens of the Butler sisters

Monday, October 12, 2015

Pumpkin Lust Cake

  1. 1 stick butter, melted
  2. 1 cup flour
  3. 1 cup chopped pecans (I left out though i do like pecans)
  4. 2 tbs sugar
  5. 1 (8oz) package of cream cheese, soft
  6. 1 cup powdered sugar
  7. 2 (8 oz) containers cool whip (or one 16 oz container)
  8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
  9. 3 cup cold milk
  10. Nutmeg for sprinkling
For the crust
  1. 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
  1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer
  1. 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.
  2. Cut into squares and serve. Keep refrigerated.