One of my favorite desserts is the chocolate pudding layered dessert. I dream about it because it is just that good. So when I saw this recipe using pumpkin spice pudding in place of chocolate pudding, I had to try it. This is such a fun dessert for Fall. It would be perfect to add to your Thanksgiving menu. The pumpkin flavor and creamy layers makes for a yummy combination.
Recipe from Sweet Treats and More
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, softened
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
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 chocolate chips. Keep refrigerated until serving.
*I used whipping cream for the top layer. I prefer the taste over cool whip.