October 4, 2013

Pumpkin Lush

Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm)
  1. 2 sticks butter, melted
  2. 2 cups flour
  3. 2 cups chopped pecans-seperated
  4. 4 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

The Crust
  1. Combine butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes or until golden. Let cool completely. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)
Cream Cheese Layer
  1. Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.
Pumpkin Layer
  1. Mix both pudding 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 and 1/2 cup chopped pecans.
  2. Refrigerate for an hour before serving.
  3. Cut into squares and serve. Keep refrigerated.

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