Monday, November 9, 2015

Pumpkin Delight Dessert ***

This was delicious!  My grandma always made a cake she called a Robert Redford, which was basically a vanilla version of this.  Then my mom picked up and made a chocolate version, aptly named Chocolate Delight.  This one miraculously popped up on my Pinterest feed the very same day that my mom asked me to bring a dessert for a family get-together.  It was perfect!  I made it that morning, and it was good to go by the afternoon.  I will say, though, there were a couple pieces left over that the kids had for snack the next day, and it is so much better the second day.  I would probably make it the day before next time.  But however you look at it, this is a total winner for us!  I made it in a 9x13, and if you do that, be sure to follow her notes about increasing the crust amounts.  You don't want to skimp on that deliciousness!

(luckymommyto2boys ~ Amy ~ LilLuna)

1 cup Flour
1/2 cup Butter (softened)
1/2 cup plus 1/4 cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2-1/2 cups Milk
3 small pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
1 (15 oz) can Pumpkin puree
1 tsp. Pumpkin spice

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (For a 9x13 or if you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans.) Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.

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