Pumpkin Dessert
A Uncategorized recipe with 8 oz cream cheese softened, powdered sugar, 12 oz container cool whip. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Preheat oven to 350°.
- 2
Grease and flour a 13 x 9 x 2 inch pan.
- 3
Beat sugar, vanilla, cinnamon, milk, and eggs together.
powdered sugar(1/2 c) - 4
Blend in pumpkin.
- 5
Pour into pan.
- 6
Sprinkle cake mix on top; sprinkle nuts then drizzle margarine over.
- 7
Bake about 45 minutes.
- 8
If pecans begin to brown too fast, reduce heat or cover with a sheet of foil.
- 9
Mix softened cream cheese and powdered sugar till smooth.
8 oz cream cheese softened(1)powdered sugar(1/2 c) - 10
Gradually fold in Cool Whip.
12 oz container cool whip(1) - 11
Spread on cooled pumpkin dessert.
12 oz container cool whip(1) - 12
Refrigerate until ready to serve.
- 13
About 15 servings.
- 14
Tip: This recipe can be doubled and poured into a 12 x 18 x 2 inch pan for 30 servings.
Rate this recipe
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Pumpkin Dessert
A Uncategorized recipe with 8 oz cream cheese softened, powdered sugar, 12 oz container cool whip. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
14 steps- 1
Preheat oven to 350°.
- 2
Grease and flour a 13 x 9 x 2 inch pan.
- 3
Beat sugar, vanilla, cinnamon, milk, and eggs together.
powdered sugar(1/2 c) - 4
Blend in pumpkin.
- 5
Pour into pan.
- 6
Sprinkle cake mix on top; sprinkle nuts then drizzle margarine over.
- 7
Bake about 45 minutes.
- 8
If pecans begin to brown too fast, reduce heat or cover with a sheet of foil.
- 9
Mix softened cream cheese and powdered sugar till smooth.
8 oz cream cheese softened(1)powdered sugar(1/2 c) - 10
Gradually fold in Cool Whip.
12 oz container cool whip(1) - 11
Spread on cooled pumpkin dessert.
12 oz container cool whip(1) - 12
Refrigerate until ready to serve.
- 13
About 15 servings.
- 14
Tip: This recipe can be doubled and poured into a 12 x 18 x 2 inch pan for 30 servings.
Rate this recipe
