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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpkin Layered Dessert Recipe

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This recipe for Pumpkin Layered Dessert is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Preheat oven to 350°.
13in. x 9in. pan or Pyrex needed.
Directions:
Directions:
Crust
MIX TOGETHER:
1 c. flour
2 tbsp. sugar
1/2 c. margarine, softened
1/2 c. chopped walnuts (optional)

PAT ABOVE MIXTURE INTO A 13in. x 9in. PAN OR PYREX. BAKE FOR ABOUT 15 MIN. OR UNTIL GOLDEN. LET COOL.

2nd Layer
BEAT WELL:
8 oz. package cream cheese, softened
1 c. powdered sugar

STIR IN:
1/2 of a 12 ounce tub frozen whipped topping, thawed

SPREAD ON COOLED CRUST.

3rd Layer
BEAT:
16 oz. can pumpkin
2 small packages vanilla instant pudding mix
1 c. half &half
1 tsp. cinnamon
1/2 tsp. powdered sugar
1/4 tsp. cloves

SPREAD ABOVE MIXTURE OVER CREAM CHEESE LAYER. CHILL FOR 1 HOUR. SERVE WITH WHIPPED TOPPING AND A SPRINKLE OF CHOPPED WALNUTS.

 

 

 

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