Shannon, I just read this recipe, and I too live in Canada.
Although I have never heard of Cheesecake Pudding, I think you could
substitute Vanilla pudding.
One day, I'll try it and see how it turns out. If the texture isn't right
after making it, I'll bake a graham cracker crust, or a white or yellow cake
mix, and break it up into the pudding and blend well.
At any rate, the recipe won't be spoiled.
Carol B.
----- Original Message -----
From: "Mairlyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Wednesday, October 20, 2010 11:47 AM
Subject: [CnD] Pumpkin Passionate Dessert
Pumpkin Passionate Dessert
1 1/2 cups flour
1 1/2 sticks butter
1 cup chopped pecans
8 oz. pkg. cream cheese, softened
1 cup powdered sugar
12 oz. container Cool Whip, thawed
2 pkg. instant cheesecake pudding
16 oz. can solid pumpkin
1 1/3 cups milk
1 1/2 tsp. pumpkin pie spice
Mix the 1st 3 ingredients; press into 13"x9" pan and bake at 350 degrees
for
20 minutes. Refrigerate before assembling in 3 layers.
1st layer; blend cream cheese and powdered sugar, fold in 1/2 Cool Whip.
Spread mixture on cooled crust.
2nd layer; combine pudding mixes, milk and pumpkin, beat 3 minutes. Pour
over 1st layer that has been chilling.
3rd layer; fold remaining Cool Whip with spice and spread evenly on 2nd
layer. Refrigerate. Enjoy.
From Vicki
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