2(3.4 ounce)boxes instant pumpkin pie spice pudding
3 ¼cupswhole milk
38 ouncecontainers Cool Whip(thawed and divided)
⅓cup pecan pieces(for topping)
Instructions
Start by greasing a 9×13 baking dish and preheating the oven to 350°F.
Mix together graham crackers, melted butter, and ⅓ cup granulated sugar then gently press the graham cracker crumbs evenly into the prepared baking dish.
1 1/2 cups finely crushed graham cracker crumbs, 2/3 cup granulated sugar, 6 TBS salted butter
Bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
In a stand mixer, whip the cream cheese until smooth and creamy. Add remaining ⅓ cup of sugar and mix until combined.
3 8 ounce containers Cool Whip, 2/3 cup granulated sugar
Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula then spread the cream cheese mixture over top of the cooled graham cracker layer.
3 8 ounce containers Cool Whip
In a large mixing bowl, combine the pudding and milk, following the pudding box instructions for pie filling.
Layer the pudding mixture over the cream cheese mixture, then layer the remaining 2 packages of Cool Whip over top of the pudding mixture.
Sprinkle the pecan pieces over top of the Cool Whip.
1/3 cup pecan pieces
Let chill in the refrigerator for 8 hours or overnight before slicing and serving.
Notes
Place in the freezer for one hour before slicing if you want this to be a firmer dessert. It’s intended to be a soft and creamy dessert, but I know some people like they’re layered desserts firmer. That’s how you’d do it!Refrigerate any leftovers by placing plastic wrap over the top of the baking dish. This can be kept in the fridge for up to 4 days.Use two pre-made pie crusts in place of the 9×3 dish with the homemade graham cracker crust if you’d rather go the traditional circle pie route. Two pie crusts is just about the right amount for the amount this recipe makes.You can freeze pumpkin delight by wrapping tightly in plastic wrap and placing in the freezer. Freeze for up to one month before you need to throw it away.