Creamy Pumpkin Dessert
Tavia Malone
ingredients
- 1 1/2 cups Graham Cracker crumbs
- 2/3 chopped walnuts (toasted)
- 1/2 cup butter or margarine, melted
- 1/4 cup sugar
- 8 oz. cream cheese (softened)
- 2 cups milk
- 2 packages (4-serving size each) vanilla flavor instant pudding
- 1 16-oz. can of pumpkin
- 2 t pumpkin pie spice
- 1 8-oz. tub whipped topping
- Ground nutmeg (optional)
directions
- 1
Mix graham cracker crumbs, half of walnuts, butter and sugar in a 13 x 9 inch pan. Press firmly on bottom of pan and refrigerate until ready to fill.
- 2
Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Gradually ad 1/2 cup milk. Add remaining milk, pudding mixes, pumpkin and spice. Beat on low speed about 2 minutes or until well-blended. Stir in half of the whipped topping. Pour over crust. Dollop or spread remaining whipped topping over pudding mixture.
- 3
Refrigerate 2 hours or until set. Sprinkle with remaining walnuts or nutmeg.
Source: Holiday Cookbook, Marshall Independent, Nov. 1999
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