Pumpkin Lush

Chocolate lush is one of my favorite desserts.  Truth be told, I love most refrigerator desserts!  So when I found out there was a pumpkin spice pudding being sold in the fall, I knew I had to try to make a pumpkin lush!  This is sure to be a crowd pleaser!  Hope you enjoy this one!!

I thought I was never going to find this pudding!  I stocked up when I finally found it!!  This recipe calls for two packages of the pumpkin spice pudding!

Preheat oven to 350 degrees.  In a medium bowl, combine the flour and butter using a pastry cutter until well blended. 

 

In a medium bowl, combine the flour and butter using a pastry cutter until well blended.  Press into the bottom of a 9x13 pan.  Bake for 25 minutes or until lightly golden.

 

Allow the crust to cool completely.

 

 Mix softened cream cheese with sugar. . .

 

 Mix pudding mix and milk. . .

 

 Top crust with cream cheese mixture. . .

 

 Add pudding mixture. . .

 

Finally, top with Cool Whip!  Note: I didn't quite use the whole container of Cool Whip.  I needed to be able to put the lid on my pan.  Use your own judgment here!!  :)

Note:  I will warn you that this dessert can be a little messy to serve.  It might help to set it out on the counter about 5 minutes before serving so it is easier to cut.  Messy is good though!!  This is soooo yummy!!!  Enjoy!!

Pumpkin Lush

2 cups all-purpose flour
1 cup butter, softened
2 8 oz. pkgs. cream cheese, softened (I used 1/3 less fat cream cheese.)
1 cup sugar
2 pkgs. (3.4 oz. size) Pumpkin spice pudding
3 1/2 cups milk
12 oz. container of Cool Whip

Preheat oven to 350 degrees.  In a medium bowl, combine the flour and butter using a pastry cutter until well blended.  Press into a 9x13 baking dish.  Bake for 25 minutes or until lightly golden.  Allow crust to cool completely.

In a medium bowl, beat the cream cheese and sugar until smooth and well blended. Spread evenly over the cooled crust.  In another bowl, whisk together the pumpkin spice pudding mix and milk for 3-5 minutes.  Spread over the cream cheese layer.  Top with Cool Whip.  Store in refrigator. 

Note:  I recommend making this dessert the night before you plan to serve it.  :)

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