Paddy's Pumpkin Delight

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 24
• 16 ounces whipping cream, well chilled
• 1 1/2 cups flour
• 1 cup pecans, chopped
• 1 cup butter, melted
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 cups milk, cold
• 4 (3 1/2 ounce) packages instant vanilla pudding (may substitute butterscotch instant pudding for some or all of the packages for a stronger flavor)
• 1 (15 ounce) can pumpkin (not pie filling)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Recipe

• 1 place chilled whipping cream into a chilled stainless steel bowl. using an electric mixer, beat cream, on high speed, until cream is fairly stiff (do not over beat). place in refrigerator until ready to use.
• 2 crust: place flour, pecans and butter in a medium sized mixing bowl. stir until all ingredients are moist. press mixture into 9" x 13" dish. bake for 20 minutes in a preheated 350 degree oven. cool on baking rack.
• 3 second layer: mix together cream cheese, 1 cup of reserved whipped cream, and powdered sugar. when mixture is smooth, spread over cooled crust. place in refrigerator.
• 4 third layer: mix together canned pumpkin, cinnamon, ginger and cloves. set aside.
• 5 whisk together 2 cups cold milk and packages of instant pudding mix (mixture will be stiff).
• 6 to pudding mixture, add pumpkin mixture, stirring until well blended.
• 7 spread pumpkin filling over cream cheese layer. place in refrigerator and allow to set up.
• 8 fouth layer: spread remaining whipped cream over top of pumpkin layer. garnish with a slight dusting of ground nutmeg.
• 9 refrigerate until serving.