One of our members brought this wonderful dessert to our October General Club Meeting. The recipe was given to her by a friend, and now, she is sharing it to us after popular demand. 🙂
(By the way, we decided not to post a picture of the one we actually ate because by the time we went to take a picture, it had lost its beautiful looks after the many serving spoon “attacks”. It had become, well, rather sloppy, so here is a stand-in photo from another party that served it, as well!)
Recipe:Pre-chill 2 bowls in the freezer. Prepare ingredients for the FIVE kinds of layers. 1) 1 bag ginger snaps [~1 lb] LAYER: Process until ground up. Pour a little less than 1/2 into the bottom of a straight sided round glass bowl. Set the rest (of the ground ginger snaps) aside for later use. 2) 4—6 oz bag chopped pecans LAYER: Sprinkle ~1/2 over gingersnap layer. 3) WHITE LAYER: ** 2 packs cream cheese ** 1 pack instant pudding w/ white color(cheese cake or white chocolate or vanilla flavor) ** 1 cup milk ** 1 tsp. vanilla Blend above four ingredients, adding more milk until smooth and spreadable. Put into another chilled bowl. Spread ~1/2 of this mixture over gingersnap/pecan layer. 4) PUMPKIN LAYER: ** 2 packs instant butterscotch pudding ** 1 large can pumpkin pie filling ** 1 tsp pumpkin pie spice ** 2 c milk Beat above 4 ingredients together in another large chilled bowl. Spread 1/2 over the white layer. REPEAT with this sequence of layering: Gingersnaps, most but not all of pecans, white layer, pumpkin layer. 5) Then, for the TOPMOST LAYER: ** Small container of Cool Whip Smooth the cool whip over top pumpkin layer, then sprinkle pumpkin pie spice and remaining nuts on top of Cool Whip.
Chill or serve immediately.
[Photo: Garden Club Member]
P.S. You could probably substitute Whipped Cream for Cool Whip if you make it fairly stiff. Other nuts could be substituted, as well.