Pumpkin Robert Redford
Author: Farmwife Crafts
Recipe type: dessert
- 1 Cup flour
- ½ Cup butter, softened
- ½ Cup chopped pecans
- 8 oz. cream cheese, softened
- 1 Cup powdered sugar
- ½ of an 8 ounce container whipped topping
- 2½ Cups milk
- 3 small packages (3.4 ounces each) vanilla instant pudding mix
- 15 oz. pumpkin puree
- 1 teaspoon cinnamon
- remaining ½ container whipped topping
- ¼ Cup chopped pecans
- Preheat oven to 350 degrees. Spray a 9x13 baking dish.
- Combine flour, butter, and ½ Cup pecans. Press evenly into greased 9x13 dish. Bake for 15 minutes. Let cool completely.
- Mix cream cheese and powdered sugar. Add ½ container of whipped topping. Spread evenly over crust.
- Mix milk and vanilla instant pudding, add pumpkin puree and cinnamon. Mix until well combined. Spread evenly over cheesecake layer.
- Refrigerate for one hour.
- Spread remaining ½ container of whipped topping evenly over pumpkin layer. Sprinkle with ¼ Cup chopped pecans.
- Store in refrigerator.
Recipe by The Farmwife Crafts at https://www.farmwifecrafts.com/pumpkin-robert-redford/
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