|Photo from Taste of Home|
PUMPKIN LAYERED DESSERT
1 cup flour
2 T. sugar
1/2 cup margarine, softened
1/2 cup chopped walnuts
Mix together ingredients and pat into a 13x9-inch pan or dish. Bake at 350º for 15 minutes or until golden brown. Let cool.
8 ounces cream cheese, softened
1 cup powdered sugar
half of a 12-oz. tub frozen whipped topping, thawed
Beat cream cheese and sugar well. Fold in whipped topping and spread on cooled crust.
16-oz. can of pumpkin
2 small (3.5 oz. I think) pkgs. vanilla instant pudding mix
1 cup half & half cream (or use evaporated milk or even regular milk)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Beat these ingredients together and spread the pumpkin mixture over the cream cheese layer. Chill for 1 hour.
remaining 6 ounces of whipped topping (from the 12-oz. tub mentioned above)
Spread the remaining whipped topping over the pumpkin mixture. Sprinkle with chopped walnuts. Refrigerate until ready to serve.
This wonderful dessert has been a favorite at our Thanksgiving dinners for years! In 1995, my youngest daughter's best friend, Emily, spent the Thanksgiving break with us, and the two of them made this dessert together. I believe it was originally from a Gooseberry Patch cookbook. It was a new recipe to us then, but it quickly became a tradition. God took Emily home to heaven in the summer of 1996, so this tradition is doubly sweet to us as we remember her and the wonderful Thanksgiving we spent together.
During the fall in recent years, I've seen pumpkin instant pudding in the stores. You could certainly use 2 boxes of that that rather than taking time to make up the pumpkin mixture, but the real pumpkin will be much, much nicer. Enjoy, and happy fall!
(Sharing today with Bernideen’s Autumn Garden Tea.)