1 package (11.3-ounce) Pecan Sandie shortbread cookies, coarsely chopped
1 stick butter, melted
(Mix together and press into 9 x 13 baking dish; set aside)

1 Box instant pudding mix
2 cups pumpkin purée ( or use fresh stewed pumpkin)
1 cup milk
1 tablespoon cinnamon
1 16-ounce container whipped topping
1/2 cup chopped pecans
1 8-ounce block cream cheese, softened
1 cup powdered sugar

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In a mixing bowl, mix one block cream cheese, powdered sugar and fold in 8 ounces of whipped topping. Set aside. In a separate mixing bowl whisk pudding, milk, pumpkin purée and cinnamon.

Layer the cream cheese mixture over the Pecan Sandie crust. Next layer the pumpkin pudding over top of the cream cheese. Cover with the remaining whipped topping, sprinkle with pecans and chill and serve.

Presented by Melissa Graves, Donna's Old Town Cafe