Inspired by a dessert brought in by my boss's daughter, I decided to recreate the same creamy goodness. And, I'd have to say, we didn't do too bad a job!
Frosting: 1/2 cup powdered sugar, 1 cup frozen whip topping (Cool Whip), 1 (8oz.) stick of cream cheese
Pumpkin: 1 (30oz) can pumpkin, 1 (12oz.) can evaporated milk, 3 eggs, 1/2 tsp. cinnamon, 1 cup sugar
Crunch: 1 box (two-layer size) yellow cake mix, 2 sticks butter, 1 cup pecans
Line 9X13 pan with wax paper. Mix and pour "pumpkin" ingredients into pan. Bake for roughly 20min until somewhat hardened.
Mix "crunch" ingredients and spread it on top of "pumpkin" after "pumpkin" has hardened. (Here, I use the term "spread" loosely because the consistency will be more like cookie dough, which is not spread-able. So, you're going to have to make thin pieces of the dough with your hands and gently set it on top of the hot pumpkin mixture that has hardened in the oven.) Bake another 45 minutes, or until your apartment smells like Thanksgiving. Remove and let cool for two hours.
Remove from wax paper and flip back into pan so "crunch" is now at the bottom and "pumpkin" is on top.
Spread mixed "frosting" on top. Let sit in refrigerator to get cold if you can refrain from wolfing it down. Enjoy with cup of coffee or milk/lemon black tea. :)
***Pictures to Follow*
About Me
- tastingood
- I immigrated to the U.S. from Beijing, China in 1995 and have since lived in three states: Florida, Washington and Hawaii, in chronological order. I like to cook and thereafter share the fruits of my labor (namely dishes/meals prepared by yours truly) with friends and family.