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prep time: 10 min
| ingredients: |
| 1 cup Flour | 1/4 Cup Brown Sugar | | 1/2 Cup Chopped Pecans | 1/2 Cup Melted butter | | 4 oz soft cream cheese | 1 TB Half and Half | | 1 TB Sugar | 1 1/2 Cup Thawed cool whip | | 1 cup half and half | 2 4-ounce packages of Instant Vanilla Pudding | | 1 16-ounce can Pumpkin | 1 tsp ground cinnamon | | 1/2 tsp ground ginger | 1/4 tsp ground cloves |
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instructions: Combine flour, brown sugar, pecans and melted butter then spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.
Add cream cheese, 1TB half and half, 1TB Sugar in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on
top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
cook time: 0 min
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