PUMPKIN DESSERT        
 
Crust:
1 1⁄4 cups flour
1 cup butter or margarine
1 tsp. vanilla
1⁄4 cup sugar
1⁄2 cup chopped pecans
Nix-and spread on the bottom of a 9'x 13.pan. Bake 25minutes at 325' oven.
Filling:
Mix 1 pkg. of instant French Vanillapudding, -IL pkg. of instant bUtterscotch pudding with 1 1⁄3 cups:mIlk. Blend for 30 seconds at the lowest mixer speed. Add 2 cups pUmpkin. a_large container Cool Whip and-2 tsp. pumpkin pie spice. Poor into cooled crust.
Chill Well then cover with more Cool Whip.
Top with chopped pecans.
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