perfectlypumpkin:

Source: Therecipepot

Pumpkin Pudding

Ingredients

• ½ cup butter or margarine
• 1 cup flour
• ½ to ¾ cup milled or chopped pecans or walnuts
• 1 cup powdered sugar
• 1 package cream cheese 8 ounce
• 1 cup whipped topping
• 2 ½ cups milk
• 2 packages Jello vanilla instant pudding
• 2 cups cooked or canned pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups whipped topping

Directions

Preheat oven to 350 degrees Fahrenheit.

Prepare a 9 x 13 baking pan with cooking spray to prevent sticking and then set detached until needed.

Using a medium size mixing bowl you will mix the butter, flour and nuts together. After mixing exhaustively press this mixture into the bottom of the prepared baking pan. Place in preheated oven and bake for with regards to 15 minutes. Remove from heat and concede this to cool to the touch.

Using a little to medium size mixing bowl, you will blend the sugar and cream cheese together, and then fold in 1 cup of whipped topping. Spread this mixture over the cooled crust and set isolated until needed.

At a low speed, add the milk, pudding, pumpkin, pumpkin pie spice and the remaining whipped topping and beat until smooth and creamy.

Spoon this mixture over the cream cheese filling. Spread evenly and then top this layer with the remaining whipped topping. Sprinkle with nuts and then set in the refrigerator to chill for at least 3 hours or even during one night until set before serving.

Kelly… let’s make this.

(via casse)

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   A little late but looks delicious!

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    i wanna make this

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    I AM MAKING THIS! OM NOM NOM NOM

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    I’m making this.

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    Kelly… let’s make this.

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