Recipe of the Week - Pumpkin Delight

November 18th, 2014

1 3/4 Cup Ginger Snaps
1/2 Cup Margarine
1/4 Cup Sugar

Mix together and spread lightly in 9"X13” Pan.

1 (8oz.) Pkg. Cream Cheese
2 Eggs
3/4 Cup Sugar

Combine ingredients and beat until fluffy. Spread over ginger snap crust and bake for 15 minutes @ 350˚. Let cool.

1 Lrg. Box Instant Vanilla Pudding
1 3/4 Cup Milk
2 Cups Canned Pumpkin
1/2 tsp. Cinnamon
1 (8 oz.) Container Cool Whip
Divided Toasted Pecans

Beat pudding and milk for 2 minutes. Add pumpkin and cinnamon, mix well. Gently fold in 4 oz. of Cool Whip. Spread over baked filling. Spread remaining cool whip over pumpkin mixture. Sprinkle with toasted pecans. Refrigerate until ready to serve.