Pumpkin Lust Cake

By kayjayjohnson

Ingredients

• 1 stick butter, melted
• 1 cup flour
• 1 cup chopped pecans
• 2 tbs sugar
• 1 (8oz) package of cream cheese, soft
• 1 cup powdered sugar
• 16 oz Cool Whip
• 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
• 3 cup cold milk
• Nutmeg for sprinkling

Preparation

Step 1

For the crust:

1. 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:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer:

1. 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 nutmeg.

Cut into squares and serve. Keep refrigerated.