Pumpkin Lust Cake

Pumpkin Lust Cake





1 stick butter, melted

1 cup flour

1 cup chopped pecans

2 tbs sugar

1 (8oz) package of cream cheese, soft

1 cup powdered sugar

2 (8 oz) containers cool whip (or one 16 oz. container)

2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding

3 cup cold milk

Nutmeg for sprinkling



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.



For the Cream Cheese Layer



Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.



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.

Cut into squares and serve. Keep refrigerated.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52906-pumpkin-lust-cake.html