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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Layered Pumpkin Lasagna Dessert Recipe

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This recipe for Layered Pumpkin Lasagna Dessert is from The Benton Family Cookbook , 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:  
Crust layer
1½ cups flour
½ cup butter, softened
¾ cup pecans, chopped
Cream cheese layer
8 ounce package cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip, thawed
Pumpkin layer
2½ cups milk
3 small packages white chocolate instant pudding
1 (15 ounce) can pumpkin pie filling
1 cup Cool Whip, thawed
1 teaspoon pumpkin pie spice
Whipped cream topping
1 cup Cool Whip thawed
½ cup pecans, chopped

Directions:
Directions:
Preheat oven to 350º. In a medium bowl, combine flour, butter and ¾ cup pecans. Press mixture into the bottom of a sprayed 7" x 11" baking dish. Bake for 15 minutes. Allow to cool completely.
In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
In a large bowl, mix milk, pudding mixes, pumpkin pie filling, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese mixture.
Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
Chill for at least 3 hours, until set.

 

 

 

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