INGREDIENTS
chopped pecans, divided
all-purpose flour
butter, softened
white sugar
confectioners' sugar
cream cheese, softened
confectioners' sugar
whipped topping (such as Cool Whip®), divided
canned pumpkin
milk
brown sugar
instant vanilla pudding mix
pumpkin pie spice
ground cinnamon, or more to taste
Thanksgiving Pumpkin Slush Cake
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
  3. Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
  4. 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.
  5. Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie 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.
  6. 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.
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