Post by wilderness on Nov 6, 2018 10:09:04 GMT -5
PUMPKIN PATCH DESSERT-pghjan
Crust:
1 cup all-purpose flour
1/2 cup (one stick) butter or margarine, melted
1-1/2 cups finely chopped pecans
Cheesecake layer:
2 (8-ounce) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Filling and topping:
1 3/4 cups fresh pumpkin puree or 1 (15-ounce) can Libby's 100% Pure Pumpkin
2 (3.4-ounce) packages Jell-O vanilla instant pudding
2/3 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 (12-ounce) container Cool Whip, divided use
1/2 cup chopped pecans, toasted and cooled
Combine the first 3 ingredients in a bowl; mix well. Press mixture firmly onto the bottom of a 9x13-inch glass baking pan. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until set. Place pan on a wire rack and cool completely.
Place cream cheese in a large mixing bowl. Beat at medium speed of electric mixer until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread over cooled crust. Bake in a preheated 350 degree oven for 20 to 25 minutes, or until set (22 minutes in my oven.) Place on a wire rack and cool completely.
In a large mixing bowl, combine pumpkin, pudding mixes, milk, pumpkin pie spice, and vanilla. Beat at medium speed of electric mixer until well blended and slightly thickened (about 2 minutes). Fold in 1-1/2 cups Cool Whip. Spread mixture over cooled cheesecake layer. Refrigerate until set.
Crust:
1 cup all-purpose flour
1/2 cup (one stick) butter or margarine, melted
1-1/2 cups finely chopped pecans
Cheesecake layer:
2 (8-ounce) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Filling and topping:
1 3/4 cups fresh pumpkin puree or 1 (15-ounce) can Libby's 100% Pure Pumpkin
2 (3.4-ounce) packages Jell-O vanilla instant pudding
2/3 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 (12-ounce) container Cool Whip, divided use
1/2 cup chopped pecans, toasted and cooled
Combine the first 3 ingredients in a bowl; mix well. Press mixture firmly onto the bottom of a 9x13-inch glass baking pan. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until set. Place pan on a wire rack and cool completely.
Place cream cheese in a large mixing bowl. Beat at medium speed of electric mixer until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread over cooled crust. Bake in a preheated 350 degree oven for 20 to 25 minutes, or until set (22 minutes in my oven.) Place on a wire rack and cool completely.
In a large mixing bowl, combine pumpkin, pudding mixes, milk, pumpkin pie spice, and vanilla. Beat at medium speed of electric mixer until well blended and slightly thickened (about 2 minutes). Fold in 1-1/2 cups Cool Whip. Spread mixture over cooled cheesecake layer. Refrigerate until set.
