Pumpkin Delight Dessert

Pumpkin Delight Dessert with a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. It is sure to become a favorite fall dessert.
Pumpkin Delight Dessert with a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. It is sure to become a favorite fall dessert.



Pumpkin Delight Dessert , .


4,9 ★★★★★ | Pumpkin Delight Dessert with a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. It is sure to become a favorite fall dessert.

Total Time: 175 Minutes, Servings: 15 Servings



Ingredients :
  • 1 Cup Cinnamon Graham Crackers (crushed)
  • 1 Cup Honey Graham Crackers (crushed)
  • 1 Cup Unsalted Butter (melted)
  • ½ Cup Flour
  • ¼ Cup Sugar
  • 1 Cup Pecans (chopped and divided (¼ Cup & ¾ Cup))
  • 3 8 ounce Blocks of Cream Cheese (softened)
  • 3 Cups Powdered Sugar
  • 4 Cups Cool Whip (softened)
  • 3 3.4 ounce Packages Instant Vanilla Pudding
  • 2.5 Cups Whole Milk
  • 1 15 oz Can Pumpkin Puree
  • 1 Tsp Pumpkin Pie Spice



Instructions :
  • Preheat oven to 350°
  • Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl.
  • Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely.
  • In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain.
  • Spread cream cheese mixture over the top of the cooled graham cracker crust.
  • In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together.
  • Pour pudding mixture over the cream cheese layer.
  • Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans.
  • Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving.



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