thanksgiving pumpkin slush cake

Ingredients

• Servings: 12
• crust:
• 1 1/4 cups chopped pecans, divided
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 tablespoon confectioners' sugar
• cream cheese layer:
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 2 (8 ounce) containers whipped topping (such as cool whip®), divided
• pumpkin layer:
• 1 1/2 cups canned pumpkin
• 1 1/2 cups milk
• 1/2 cup brown sugar
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 3/4 teaspoons spice
• 1 pinch ground cinnamon, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir 1 cup pecans, flour, butter, sugar, and 1 tablespoon confectioners' sugar together until crumbly. press pecan mixture into the bottom of a 9x13-inch baking dish.
• bake pecan crust in the preheated oven until golden, 20 minutes. cool completely.
• beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. fold 1 1/2 cups whipped topping into cream cheese mixture. spread cream cheese mixture over cooled pecan crust.
• beat pumpkin, milk, brown sugar, vanilla pudding mix, and spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. gently fold in 4 ounces whipped topping. spread pumpkin mixture in a layer over the cream cheese mixture.
• spread remaining whipped topping over the pumpkin mixture layer. sprinkle cinnamon and remaining 1/4 cup pecans over the top. cover with plastic wrap and refrigerate for at least 3 hours or overnight.