I, um… errr… well, I don’t really like pumpkin pie all that much. I know that’s like, sacrilegious or something, but I don’t.
So, THERE! I've said it.
Oh, I make it and I always eat the obligatory sliver at Thanksgiving but I’m never happy about it.
If you've been around the blog, you likely know how nutzo I am over Chocolate Delight (you know, that whip-it-up recipe with the instant pudding mix I was almost too ashamed to post?). It is my must-have recipe for holidays.
Well, imagine my DE-LIGHT to discover they make a Pumpkin Spice instant pudding during the Fall holiday season! So, why not substitute the chocolate pudding from the Chocolate Delight with the pumpkin spice pudding??
Well, hell! Don’t mind if I do!
Pumpkin Spice Cheesecake Delight
1 cup all purpose flour
1/2 cup butter, softened
1 1/4 cups chopped pecans (here's the nut grinder I use)
Pinch of salt
8 oz. cream cheese, softened
1 cup powdered sugar
16 oz. Cool Whip divided
2 3.4-oz. boxes Pumpkin Spice instant pudding
3 cups milk
Pumpkin pie spice blend
Combine flour, butter, pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.
Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.
Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread pumpkin mixture evenly onto cream cheese layer.
Spread remaining Cool Whip onto pumpkin layer then sprinkle with pumpkin pie spice.