Pumpkin Pudding Torte

12 ingredients
4 steps

Ingredients

  • 1-1/2 cup Flour
  • 1 whole Stick Butter, Partially Melted
  • 8 ounces, weight Block Light Cream Cheese, Softened
  • 16 ounces, weight Container Of Light Cool Whip, Thawed
  • 1 Tablespoon Sugar
  • 5-1/8 ounces, weight Package Of Sugar Free Jello Instant Vanilla Pudding
  • 3 cups Nonfat Milk
  • 3/4 cups Canned Pumpkin
  • 1/2 teaspoons Ground Ginger
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1 teaspoon Vanilla Extract

Directions

  1. 1
    Mix together flour and butter in a small bowl with your hands until crumbly. Press into the bottom of a 13x9 pan, preferably glass. Bake at 350 degrees (F) for 20-25 minutes or until golden brown. Put to the side to cool.
  2. 2
    To make the cream cheese layer: use a hand mixer to cream softened cream cheese and 1/3 of the container of Cool Whip. Sweeten it with 1 tablespoon of sugar. Whip until fluffy and set aside.
  3. 3
    To make the pudding: whisk together the pudding mix and milk for 2-3 minutes. Add pumpkin, ginger, cinnamon and nutmeg. Stir. Add 1/3 container of Cool Whip and combine. Put in the refrigerator until you're ready to assemble the torte.
  4. 4
    Once the crust is completely cooled, dot the cream cheese mixture around the crust. Use a small metal spatula to carefully spread the mixture around the crust. Keep working with it until it's all spread. Then pour pumpkin pudding over the cream cheese layer. Smooth. Top the torte off with the remaining 1/3 of Cool Whip mixed with vanilla. Spread until smooth and the Cool Whip covers the whole torte. Wrap it in plastic wrap and refrigerate for at least 1 hour, or overnight.

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