Pumpkin Lust Cake

10 ingredients
4 steps

Ingredients

  • 1/2 cup butter, melted
  • 1 cup flour
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 (8 ounce) package cream cheese, soft
  • 1 cup powdered sugar
  • 1 (16 ounce) container Cool Whip
  • 2 (3 1/2 ounce) boxes jello instant pumpkin spice pudding mix
  • 3 cups cold milk
  • nutmeg, for sprinkling

Directions

  1. 1
    For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
  2. 2
    For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
  3. 3
    For the Pumpkin Layer: Mix pudding mixes 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.
  4. 4
    Cut into squares and serve. Keep refrigerated.

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