Dark's Kitchen

For crust;

1 C flour
1/2 C butter-softened
1/2 C toasted walnuts (or Almonds, Cashews, Pecans, or other nut)-chopped

For cheesecake layer;

8 oz. cream cheese, softened
1 C powdered sugar
1 C whipped topping

For pumpkin layer;

2 1/2 C milk
3 small pkg vanilla instant pudding mix
1 15 oz. Pumpkin puree
1 tsp cinnamon

For topping;

1 C whipped topping
1/4 C toasted walnuts (or Almonds, Cashews, Pecans, or other nut) chopped


Preheat oven to 350 F degrees. Spray 8x8 inch baking dish.

Mix flour, butter and 1/2 C nuts. Press into a sprayed baking dish and bake for 15 minutes.

Remove from oven and let cool completely.

Mix cream cheese and powdered sugar until light and fluffy.

Add 1 C whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix. Add pumpkin puree and cinnamon. Mix until smooth.

Spread over top of cheesecake layer.

Spread remaining 1 C of whipped topping and sprinkle chopped nuts over the top. Cool in fridge for 3 hours.
Pumpkin Lasagna
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