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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin delight Recipe

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This recipe for Pumpkin delight is from Leonard's 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:  
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
Directions:
Directions:
Layer 1
Mix flour, butter and ½ cup pecans together. Press into a greased 9x9 pan. Bake for 15 minutes at 350°F, then remove and let cool.
NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.

Layer 2
Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.

Layer 3
Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4
Spread remaining 1 cup of whipped topping and sprinkle pecans.

Let chill for 3 hours or until set. Serve chilled.

 

 

 

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