2 pkg (3.4 oz. each) Jell-O Vanilla Instant Pudding
1 can (15 oz.) solid pack pumpkin
2 tsp pumpkin pie spice
1 carton (8 oz.) Cool Whip, thawed & divided
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Let's Make It
Mix crumbs, walnuts, butter & sugar in a 13x9x2 baking dish. Press firmly on the bottom of dish. Refrigerate until ready to fill.
In a large mixing bowl, beat cream cheese on low speed until smooth. Gradually beat in 1/2 cup of milk. Add remaining milk, pudding mixes, pumpkin and spices. Beat on low speed about 2 minutes or until well blended. Stir in half of the whipped cream. Pour over crust.
Refrigerate 2 hours or until set. Garnish with remaining whipped cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.