| Makes: | 12 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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Remember that you can use sweet potatoes whenever the recipe calls for pumpkin. |
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| Ingredients |
| 1 3/4 cup graham cracker crumbs |
3 tbsp sugar |
| 1 stick butter (8 tablespoons) melted |
1 8 oz cream cheese (soften to room temperature) |
| 2 eggs beaten |
2/3 cup sugar |
| 2 packages 3 3/4 oz instant French vanilla |
3/4 cup milk |
| 1 can 16 oz Libby pumpkin |
dash of cinnamon |
| dash of nutmeg |
1 carton 8 oz Cool Whip |
| 1/2 cup chopped pecans |
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| Directions |
Combine the graham cracker crumbs, sugar and melted butter. Press into a 9x13 baking dish. Set aside. Combine cream cheese and sugar and beat until fluffy. add the eggs and hand mix the ingredients. Spread over crust and bake at 350 degrees for 20 minutes. Set aside to cool.
Combine the pudding mix and milk and beat one minute at low speed. Add the pumpkin, cinnamon, and nutmeg. Mix and stir one cup Cool Whip into the pumpkin mixture.
Spread over the cooled cream cheese layer. Spread Cool Whip over the pumpkin and garnish with chopped pecans. Refrigerate until ready to eat. |
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