CREAMCHEESE CAKE

SERVING SIZE: 4 people
US
METRIC
INGREDIENTS (Nutrition)
1/3 cup and 1 tablespoon all-purpose flour
3 tablespoons and 1/2 teaspoon butter, softened
3 tablespoons and 1/2 teaspoon chopped pecans
3/8 (8 ounce) package cream cheese, softened
1 cup frozen whipped topping, thawed
1/3 cup and 1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3/8 (3.5 ounce) package instant vanilla pudding mix
1 tablespoon and 1-3/4 teaspoons milk
1/2 cup and 1 tablespoon and 2 teaspoons pumpkin puree
3/4 teaspoon pumpkin pie spice
1 tablespoon and 1-3/4 teaspoons chopped pecans (optional)
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1. Preheat oven to 350 degrees F (175 degrees C).


2. In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.


3. Bake in preheated oven for 15 minutes. Set aside to cool.


4. In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.


5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.
   

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