This week we have been having luncheons every day during a lesson series we're having with our church family. I decided that instead of the regular Pudding Delight with chocolate (also called Quad, Dilemma, or Pudding Cake....and maybe other names, as well!) I would try the dessert using pumpkin pudding.
It turned out delicious! The pumpkin pudding is a seasonal item and I bought several boxes last fall, after Thanksgiving when it was marked down. I think next time I make it I'll add just a little cinnamon to the bottom crust.....1/2 teaspoon or so.
Pumpkin Pudding Delight
1 cup flour
1 cup pecans, finely chopped
1 stick butter, softened
(The second time I made this, I added 1/2 teaspoon of cinnamon to this part.)
Mix ingredients together and press into 9 x 13 inch cake pan. Bake in preheated 350 degree oven for 15 -20 minutes, or until lightly browned. Allow to fully cool before adding next layers.
1 - 8 oz. package cream cheese, at room temperature
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip....French Vanilla would be good with this!)
Mix with hand mixer until well blended. Spread over cooled crust.
1 small box pumpkin spice Jello instant pudding mix
1 small box vanilla Jello instant pudding mix
3 cups milk
Mix together well using electric mixer. Spread over cream cheese layer.
Whipped topping
Cinnamon
Spread whipped topping over pudding layer. Sprinkle lightly with cinnamon. Chill several hours before serving.
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