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Ingredients
Crust
2 Sticks butter, No substitute
2 Cups flour
3/4 Cup walnuts, finely chopped
Instructions
Soften, not melt, butter in microwave. Mix all ingredients well. Press evenly into the bottom of a 9" x 13" pan, bake at 350�F for 25 to 30 minutes. Let cool.
Filling #1
2 Cups powdered sugar
2 (8 oz) Packages cream cheese, softened
Preparation
Mix both until creamy, spread evenly on top of cooled crust.
Filling #2
1 Large can (3 cups) pumpkin
3 Cups milk
1 1/4 Cup brown sugar
6 Tablespoons butter
2 Tablespoons pumpkin pie spice
1 Egg
4 1/2 Tablespoons corn starch
Preparation
Mix first 6 ingredients thoroughly and pour into a large sauce pan or Dutch oven. Heat on medium heat until mixture begins to simmer. (Be careful this mixture is thick and will "spit" at you. Mix cornstarch with enough milk to dissolve it and pour slowly into the pan. Continue heating and stirring until the pumpkin simmers again and thickens. Remove from heat and let cool. Refrigerate until mixture sets up as pudding. (I prefer overnight).Spread pudding evenly on top of cream cheese layer.
Topping
1 (12 oz) Carton Cool Whip
Cinnamon
Preparation
Spread Cool Whip evenly on top of pudding and lightly sprinkle with cinnamon. Refrigerate until ready to serve.