Pumpkin Cream Dessert

This is really nothing more than a shameless adaptation of Better Than Robert Redford made to be more fall-like. I have been thinking about making a pumpkin version for a couple of years now but I just got around to it. I'm kicking myself now because it is insanely delicious!

There are a few steps, but none of them are very labor intensive and other than making a quick crust this is a no-bake dessert. Simple ingredients combine to make a rich, velvety and rich dessert. Yum.

Mix the flour, pecans (or walnuts) and butter in a small bowl. When it's thoroughly combined, press the mixture into the bottom of a 9x13 inch pan that has been sprayed with non stick spray.

Bake for 15 minutes and let cool completely.

When the crust is totally cool, mix together the cream cheese and powdered sugar. Fold in 1 cup of whipped topping. Spread onto cooled crust.

Mix the vanilla instant pudding mix with cold milk and set it in the fridge for 5 minutes to firm up.

Take it out and add in the pumpkin, folding it in completely. Spread over the top of the cream cheese/whipped topping layer.

Spread on the rest of the whipped topping and maybe sprinkle on a little cinnamon :)

How pretty is that? OMGosh, this is just the most delicious dessert I can think of for fall. So easy too!

Pumpkin Cream Dessert

~Crust~
1 cup flour
1 cup finely chopped pecans (or walnuts)
1/2 cup melted butter

~Cream Filling~
1 (8 oz) package cream cheese
1 cup powdered sugar
1 cup whipped topping

~Pumpkin Filling~
1 (5.1 oz) package instant vanilla pudding
2 cups milk
1 cup 100% pumpkin puree (don't use pumpkin pie filling)

~Topping~
1 cup whipped topping

Mix the flour, nuts and butter together in a small bowl. Press into the bottom of a 9x13 inch baking pan that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes; cool completely. When the crust is cool, mix together the cream cheese and powdered sugar. Fold in whipped topping and spread over the cooled crust. In another small bowl, mix together the pudding and milk. Let sit in the fridge for 5 minutes to firm up. Fold in the pumpkin puree and spread over cream cheese/whipped topping layer. Spread the remaining whipped topping over the pumpkin layer. Chill in the refrigerator for at least 2 hours (it gets better the longer it sits, so good the next day!).

I have linked this recipe up to Little House Living's Old Fashioned Recipe Exchange