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| Pecan Pumpkin Dessert |
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| Category: Desserts |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 2 | cans | (15 oz.) Solid Pack Pumpkin |
| 1 | can | (12 oz.) Evaporated Milk |
| 1 | cup | Sugar |
| 3 | | Eggs |
| 1 | tsp | Vanilla Extract |
| 1 | pkg | (18 1/4 oz.) Yellow Cake Mix |
| 1 | cup | Butter or Margarine, melted |
| 1 1/2 | cups | Pecans, chopped |
| 1 | pkg | (8 oz) Cream Cheese, softened |
| 1 1/2 | cups | Powdered Sugar |
| 1 | tsp | Vanilla Extract |
| 1 | pkg | (12 oz) Cool Whip |
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| Instructions: |
| 1. | Line 13 x 9 x 2 baking pan with wax paper and coat the paper with Pam, set aside. |
| 2. | In bowl, combine pumpkin, milk and sugar. |
| 3. | Beat in eggs and vanilla. |
| 4. | Pour into prepared pan and sprinkle with dry cake mix, then drizzle with butter. |
| 5. | Sprinkle with pecans. |
| 6. | Bake at 350 degrees for 1 hour. |
| 7. | Cool completely in pan on a wire rack. |
| 8. | Invert on a cookie sheet; carefully remove wax paper. |
| 9. | In bowl, beat cream cheese, powdered sugar and vanilla until smooth. |
| 10. | Fold in Cool Whip and frost cake. |
| 11. | Store in refrigerator. |
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| Recipe submitted 11/28/2006 |
