Pumpkin Spice Cool is a variation of recipe I used to make called Chocolate Cool! Don’t get me wrong, I love the chocolate version, but thought I would try substituting pumpkin spice pudding for the chocolate pudding. Seemed like the thing to do with Thanksgiving right around the corner! One thing I like best about this dessert is the crust! It’s not sweet and reminds me of shortbread. Luckily, this variation is a hit ‘cause we have a 9”x13” dish of this pumpkin deliciousness! Here’s the recipe.
Pumpkin Spice Cool
Preheat oven to 350 degrees
¾ cup chopped pecans, toasted
1 cup all-purpose flour
1 stick butter, softened
Mix together and spread on the bottom of a 9”x13” dish. Bake at 350 degrees for 15 minutes or until lightly browned. Cool.
8 ounce pkg. of cream cheese, softened
1 cup Cool Whip (Purchase a large container because more goes on top.)
1 cup confectioner’s sugar
Mix together with mixer and spread on top of crust.
3 cups cold milk ( I use whole or 2% for this recipe)
2 pkgs. Jell-o instant pumpkin spice pudding (This flavor is seasonal and is found this time of year.)
Mix until thick. Pour on top of cream cheese layer. Top with Cool Whip and toasted pecans. Refrigerate for 6-8 hours before serving for best results. You can cut into squares and remove with a spatula or spoon into bowls or parfait glasses.
