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Pumpkin Cheesecake Layered Dessert

Pumpkin Cheesecake Layered Dessert


  • 1 cup flour
  • Half a cup of crushed pecans
  • Half a cup of butter or margarine, and 1/4 cup of butter or margarine
  • 1 cup powdered sugar
  • 8 oz of cream cheese, softened
  • 1 tablespoon of vanilla
  • 2 packages of pumpkin spice instant pudding
  • 3 cups of cold milk
  • 1 large tub of whipped cream


  1. st Layer:
  2. In a large bowl, combine the flour, pecans and half a cup of the butter or margarine until it forms a dough.
  3. In an ungreased 9×13 pan, use your fingers to smash out the dough evenly to make a thin layer on the bottom of the pan.
  4. Bake at 375 degrees for 11-13 minutes, or until golden brown around the edges.
  5. Let cool.
  6. nd Layer:
  7. In a bowl, combine the powdered sugar, 1/4 cup of butter or margarine, vanilla, and softened cream cheese and whisk until smooth.
  8. Once the 1st layer is cool, spread the second layer over the top of it.
  9. rd Layer:
  10. In a large bowl, combine the pudding and milk, and mix until thickened.
  11. Pour over the second layer.
  12. th Layer:
  13. Top the rest of the dessert using the entire tub of whipped cream.
  14. If you have any pecans left, sprinkle the top of the dessert with them.
  15. Refrigerate for two hours before serving.