Layered Pumpkin Dessert

Post date: Sep 11, 2015 8:55:12 PM

Ingredients:

1 cup gluten free flour (that does not contain xanthan or guar gum)

1/2 cup butter, softened

1/2 cup + 1/4 cup pecan, chopped

8 oz. cream cheese, softened

1 cup powdered sugar

3 cups Cool Whip. divided

2 1/2 cups milk

3 small pkgs. white chocolate (or vanilla) instant pudding mix

1 15 oz. can pumpkin puree

1 tsp. pumpkin spice

Directions:

Preheat oven to 350.

Layer 1 - Mix flour, butter and 1/2 cup pecan together. Press into a greased 9x9 or 9x13 pan. Bake for 15 minutes then remove and allow to cool.

Layer 2 - Blend cream cheese and powdered sugar, add 1 cup of the Cool Whip then spread over the cooled crust.

Layer 3 - Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup Cool Whip until smooth. Spread over top of layer 2.

Layer 4 - Spread remaining 1 cup of Cool Whip and sprinkle pecans.

Let chill for 3 hours or until set.